Name: Gingered Sweet Potato Bisque
Ingredients: 4 md Sweet potatoes; cooked, peeled & mashed; 5 c Chicken soup stock (see recipe) or chicken broth; 2 md Yellow onions; chopped fine; 2 Stalks celery; chopped fine; 1 Clove garlic; crushed; 2 tb Olive oil; 2 ts Grated fresh ginger; 1 c Whipping cream or Half-&-Half; 1/4 c Dry sherry; Salt & white pepper to taste; Fresh chives; chopped, for garnish

Scripture reveals six noteworthy characteristics of Jesus' healing ministry (in contrast to those who profess miraculous healings today): 1. Jesus healed with a word or a touch… There were no theatrics, no special environment. 2. Jesus healed instantly… People often say, 'I've been healed, and now I'm getting better.' Jesus never did 'progressive' healing. If Jesus had not healed instantly, there would have been no miraculous element sufficient to demonstrate His deity. His critics could easily have said the healing was just a natural process. 3. Jesus healed totally… There was no recuperation period. 4. Jesus healed everyone. Unlike healers today, Jesus did not leave long lines of disappointed people who had to return home in their wheelchairs. He did not leave healing services or programs that ended at a certain time because of airline or television schedules. 5. Jesus healed organic disease. Jesus did not go up and down Palestine healing lower back pain, heart palpitations, headaches, and other invisible ailments. He healed the most obvious kinds of organic disease – crippled legs, withered hands, bind eyes, palsy – all healings that were undeniably miraculous. 6. Jesus raised the dead… People who tout the gift of healing today do not spend much time in funeral parlors, funeral processions, or cemeteries.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	American	Vegetable	6	Servings

INGREDIENTS

4	md	Sweet potatoes; cooked, peeled & mashed
5	c	Chicken soup stock (see recipe) or chicken broth
2	md	Yellow onions; chopped fine
2		Stalks celery; chopped fine
1		Clove garlic; crushed
2	tb	Olive oil
2	ts	Grated fresh ginger
1	c	Whipping cream or Half-&-Half
1/4	c	Dry sherry
		Salt & white pepper to taste
		Fresh chives; chopped, for garnish

INSTRUCTIONS

SERVES 6
This one is rich enough to be served as a whole meal or as a first
course. I am glad to see that more Americans are beginning really to enjoy
the flavor of freshly grated ginger.
Boil the sweet potatoes until a table knife can be inserted easily. Peel
and either pur.e in a food processor or mash by hand with 1 cup of the
chicken stock.
Saut. the onions, celery, and garlic in the olive oil in a 4-quart pot.
When the vegetables are tender, add the remaining stock, sweet potatoes,
and ginger. Bring to a boil and simmer 1/2 hour, stirring often so that the
mixture will be smooth. Then add the cream and sherry, and season with salt
and white pepper. Heat, sprinkle on chives, and serve at once.
NOTE: If soup is too thick for your taste, you can add more stock, milk, or
cream. Check for seasoning if you do this.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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