Name: Grandma's Pureed Vegetable Soup
Ingredients: 2 Onions; chopped; 2 tb Butter; 6 lg Carrots; sliced; 6 Stalks celery; chopped; 2 Tomatoes; peeled and chopped; 1 Zucchini; sliced; 2 md Potatoes; peeled and cubed; 6 c Chicken broth; (up to 8); 2 Bay leaves; 1 pn Savoury; 1 pn Thyme; Salt and pepper

Psychological sanctification has become a substitute for the Spirit-filled life. What point is there in seeking the Holy Spirit’s comfort if, after all, deep-seated emotional problems can be addressed only by a trained psychologist, or if people can come to grips with their lives only by getting in touch with their childhood, or if the answers to our deepest hurts are buried deep within us? If those things are true, we don’t need an Advocate; we need a therapist. And that is precisely the route many in the church have chosen.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Pureed soup, Tried, Vegetable s	1	Servings

INGREDIENTS

2		Onions; chopped
2	tb	Butter
6	lg	Carrots; sliced
6		Stalks celery; chopped
2		Tomatoes; peeled and chopped
1		Zucchini; sliced
2	md	Potatoes; peeled and cubed
6	c	Chicken broth; (up to 8)
2		Bay leaves
1	pn	Savoury
1	pn	Thyme
		Salt and pepper

INSTRUCTIONS

1. Bring chicken broth to a boil, reduce heat and add all vegetables cut
into large pieces.
2. Cook until vegetables are tender, and remove from heat. (about 20
minutes)
3. Remove bay leaf, and transfer all vegetables and about 3/4's of the
broth in batches to a blender. Puree until quite smooth.
4. Return pureed vegtable soup to the cooking pot and add un-pureed
remaining broth as required to reach desired consitancy
Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so
don't be shy! She also says you can vary the vegetables depending on what
you have in the fridge, but don't use cabbage, broccoli or any other veggie
with an overpowering flavour.
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 09,
1998

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