El Charro Sopa De Tomate (tomato Soup)

We must heed the memorable words written by Robert Murray McCheyne to the Rev. Dan Edwards on 2 October 1840 after his ordination as a missionary to the Jews: “I trust you will have a pleasant and profitable time in Germany. I know you will apply hard to German; but do not forget the culture of the inner man – I mean of the heart. How diligently the cavalry officer keeps his sabre clean and sharp; every stain he rubs off with the greatest care. Remember you are God’s sword – His instrument – I trust a chosen vessel unto Him to bear His name. In great measure, according to the purity and perfections of the instrument, will be the success. It is not great talents God blesses so much as great likeness to Jesus. A holy minister is an awful weapon in the hand of God.”

John Stott

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

INGREDIENTS

1	qt	Water
2	c	Beef stock
2	T	Oil
2	T	Flour
3	c	Tomato puree
1/2	c	White onions, minced
1	t	Salt, or to taste
1	T	Garlic puree, *
3/4	c	Sugar
12	oz	Evaporated milk
4		Hard-boiled egg, chopped
1		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

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 561 Calories From Fat: 221 Total Fat: 25g Cholesterol: 162.9mg Sodium: 1498.7mg Potassium: 853.2mg Carbohydrates: 71.9g Fiber: 4.6g Sugar: 36.6g Protein: 16.1g