Name: El Charro Sopa De Tomate (Tomato Soup)
Ingredients: 1 qt Water; 2 c Beef stock; 2 tb Oil; 2 tb Flour; 3 c Tomato puree; 1/2 c White onions -- minced; 1 ts Salt -- or to taste; 1 tb Garlic puree -- *; 3/4 c Sugar; 12 oz Evaporated milk; Garnish---; 4 Hard-boiled egg -- chopped; 1 bn Parsley -- chopped; 1 c Tortilla chips -- crumbled

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Mexican	Mexican	6	Servings

INGREDIENTS

1	qt	Water
2	c	Beef stock
2	tb	Oil
2	tb	Flour
3	c	Tomato puree
1/2	c	White onions — minced
1	ts	Salt — or to taste
1	tb	Garlic puree — *
3/4	c	Sugar
12	oz	Evaporated milk
		Garnish—
4		Hard-boiled egg — chopped
1	bn	Parsley — chopped
1	c	Tortilla chips — crumbled

INSTRUCTIONS

El Charro Sopa De Tomate has been served every Friday at El Charro since
Monica opened the restaurant in 1922. On hot days, the soup can be turned
into a refreshing, chilled gazpacho when you add chopped tomatoes,
cucumbers, bell peppers and dashes of Worcestershire and Tabasco sauces.
Or, it can be frozen into ice cubes to be used in Bloody Marys.
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.
In an 8-quart stock pot, bring water and stock to the boil. Meanwhile, in a
skillet, lightly brown flour in oil over low heat. Add browned flour to
boiling stock. After stock boils 10 minutes and thickens slightly, add
tomato puree, onion, salt, garlic and sugar. Add evaporated milk. Set soup
aside 10 minutes to allow flavors to blend. Taste and adjust seasonings.
Garnish with chopped eggs, parsley and tortilla chips.
NOTE: If you freeze the soup, be sure to bring it to the boil slowly before
serving.
Recipe By     : El Charro Cafe Favorite Recipes
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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