Name: Homemade Tomato Soup
Ingredients: 2 lb Ripe tomatoes; 2 Whole cloves; 1 md Onion - thinly sliced; 1 ts Salt; 1 ts Butter; 1/2 ts Pepper; 1 Bay leaf; 2 c Half and half; 4 ts Brown sugar; 1 c Milk; 2 ts Fresh basil - finely chopped; 2 tb Snipped chives or dried 1/2 teaspoon crushed

Help the religious pluralist see that he does not really believe that all roads lead to heaven. If he did, then he would not express outrage at suicide bombings, human sacrifice, and other such practices that even staunch religious pluralists find abhorrent. One cannot consistently embrace religious pluralism and relativism and at the same time object to any religious belief or practice. If sincerity is all that matters for salvation, religious terrorists who sincerely believe their god calls them to kill others do nothing wrong when they obey him. To condemn even one religious belief is to appeal to some ultimate, normative standard by which we may evaluate religion, establishing that standard as the one, true religion – and there can be no one, true religion for the honest religious pluralist.

Robert Rothwell

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	lb	Ripe tomatoes
2		Whole cloves
1	md	Onion – thinly sliced
1	ts	Salt
1	ts	Butter
1/2	ts	Pepper
1		Bay leaf
2	c	Half and half
4	ts	Brown sugar
1	c	Milk
2	ts	Fresh basil – finely chopped
2	tb	Snipped chives or dried 1/2 teaspoon crushed

INSTRUCTIONS

Peel, seed and coarsley chop tomatoes. (may substitute 2 cans of tomatoes,
whole , undrained, 20 oz. size) Set aside. In large saucepan cook the onion
in butter till tender. Add tomatoes, bay leaf, brown sugar, basil, cloves,
salt and pepper. Bring to a boil and cover. Simmer stirring occasionaly for
25 minutes or til tomatoes are thoroughly cooked. (decrease time to 15
minutes if using canned). Remove bay leaf and cloves and slightly cool.
Blend half the mixture in a food processor or blender, puree then strain.
Repeat with the other half. Return to saucepan and add the milk and cream
and heat till hot. Don't boil. Serve sprinkled with the fresh chives.
Posted to EAT-L Digest  by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Jan 22, 1998

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