Name: Leek and Carrots Soups with Croutons
Ingredients: 5 tb Butter or margarine; divided; 4 Leeks; trimmed green parts thinly sliced (1 lb.); 4 Carrots; thinly sliced; 2 Ribs celery; sliced; 1 sm Red or green pepper; diced; 1 ts Lemon zest; grated; 1/2 ts Dried thyme; 1/2 ts Pepper; dived; 3 cn Chicken broth; (13 3/4 oz); 6 sl Bread; about 6 oz.; 1/4 ts Salt; Fresh parsley; chopped; opt

So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Irish	Soups, Vegetables, Irish	8	Servings

INGREDIENTS

5	tb	Butter or margarine; divided
4		Leeks; trimmed green parts thinly sliced (1 lb.)
4		Carrots; thinly sliced
2		Ribs celery; sliced
1	sm	Red or green pepper; diced
1	ts	Lemon zest; grated
1/2	ts	Dried thyme
1/2	ts	Pepper; dived
3	cn	Chicken broth; (13 3/4 oz)
6	sl	Bread; about 6 oz.
1/4	ts	Salt
		Fresh parsley; chopped; opt

INSTRUCTIONS

In pot melt 2 tbsp. butter over medium-low heat. Add leeks, carrots,
celery, diced pepper, zest, thyme and 1/4 tsp. pepper. Cover; cook,
stirring occasionally, until vegetables are tender, about 15 minutes. Stir
in broth. Bring to a simmer; cook 10 minutes. Meanwhile, position over rack
about 6" from heat source; preheat broiler. Melt remaining butter. In large
bowl toss bread cubes, salt and remaining pepper with butter. Spread on
ungreased baking sheet. Broil, turning once, until crisp and golden, about
5 minutes. Sprinkle soup with parsley, if desired. Top with croutons just
before serving. Per serving: 184 cals; 6 g protein; 9 g fat; 20 mg chol; 20
g carbs; 663 mg sodium. Formatted by Mary Wilson (BWVB02B).
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
20, 1998, converted by MM_Buster v2.0l.

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