Name: Escarole Soup
Ingredients: 2 lg Garlic cloves; minced; 2 tb Olive oil; 1 c Chopped onion; 12 c Chicken broth; (preferably; ; low-salt); 1/2 ts Dried oregano; crumbled; 1/2 c Tiny pasta shapes; such as egg flakes; ; or pastina; 1 Head escarole; washed well and cut; ; into1/2-inch-wide; ; strips (about 1; ; pound); 3 Hard-boiled eggs; sliced thin; ; lengthwise; 1 c Coarsely grated Parmesan; about

It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		April 1993	1	servings

INGREDIENTS

2	lg	Garlic cloves; minced
2	tb	Olive oil
1	c	Chopped onion
12	c	Chicken broth; (preferably
		; low-salt)
1/2	ts	Dried oregano; crumbled
1/2	c	Tiny pasta shapes; such as egg flakes
		; or pastina
1		Head escarole; washed well and cut
		; into1/2-inch-wide
		; strips (about 1
		; pound)
3		Hard-boiled eggs; sliced thin
		; lengthwise
1	c	Coarsely grated Parmesan; about

INSTRUCTIONS

In a kettle cook the garlic in the oil over low heat, stirring, until it is
pale golden, add the onion, and cook the mixture, stirring, until onion is
softened. Add the broth and the oregano, bring the mixture to a boil, and
add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and
pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup
into soup plates, top it with the egg slices, and sprinkle it with the
Parmesan.
Makes about 3 quarts, serving 8.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

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