Name: Leek, Broccoli And Potato Soup
Ingredients: 1 tb Favorite saute liquid; 2 c Leeks; sliced into rounds; 1 c Chopped broccoli florets; (about 1 large stalk of broccoli); 1 md Onion; diced; 1 Clove garlic; minced; 1 Bouquet garni; (see below); 3 c Chicken type vegetarian stock; 1/4 ts Salt; optional; 1/4 ts White pepper; or to taste; 1 sm Potato; peeled and diced; Finely minced parsley; for garnish; 2 Fresh parsley stems; up to 3; 1 Bay leaf; 1 Sprig fresh thyme; up to 2; 1/2 ts Peppercorns

Colossians 2:11-12 refers to [our true] spiritual circumcision: “In Him you were also circumcised, in the putting off of the sinful nature, not with a circumcision done by the hands of men but with the circumcision done by Christ, having been buried with Him in baptism and raised with Him through your faith in the power of God, who raised Him from the dead.” This circumcision does not involve the cutting of the body; it is a cutting away of our old nature. It is a spiritual act and refers to nothing less than salvation, effected by the Holy Spirit. Baptism, mentioned in verse 12, does not replace circumcision; it follows circumcision – and it is clearly a spiritual circumcision that is meant. Baptism, therefore, is a sign of inward, spiritual “circumcision.” This passage also specifies that the new life, represented by baptism, comes “through your faith.” This implies that the one being baptized has the ability to exercise faith. Since infants are not capable of exercising faith, they should not be candidates for baptism.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Vegetarian	Vegetables, Soups and s	4	Servings

INGREDIENTS

1	tb	Favorite saute liquid
2	c	Leeks; sliced into rounds
1	c	Chopped broccoli florets; (about 1 large stalk of broccoli)
1	md	Onion; diced
1		Clove garlic; minced
1		Bouquet garni; (see below)
3	c	Chicken type vegetarian stock
1/4	ts	Salt; optional
1/4	ts	White pepper; or to taste
1	sm	Potato; peeled and diced
		Finely minced parsley; for garnish
2		Fresh parsley stems; up to 3
1		Bay leaf
1		Sprig fresh thyme; up to 2
1/2	ts	Peppercorns

INSTRUCTIONS

BOUQUET GARNI
Original recipe used oil for the saute liquid and a different stock.
Bouquet Garni: This takes 2 minutes to prepare. Wrap the ingredients in a
small piece of cheesecloth. (You can use a tea towel or other piece of
clean cloth, but cheesecloth works best because it allows the flavors to
seep out easily into the soup.) Tie the bundle with clean string or twice,
and set aside. (Although the taste will be altered, you can substitute a
few sprigs of parsley for the Bouquet Garni.
Place the saute fluid in a large nonstick saucepan. Saute the sliced leeks,
broccoli, and diced onion in the oil over medium heat until they are all
wilted, about 5 to 7 minutes.
Add the garlic and the bouquet garni. Combine sauteing about 1 minutes
more, stirring occasionally. Do not let the mixture brown. Carefully add
stock. (It should cover all the food.) Sprinkle in the salt and pepper and
stir. Add the diced potato as a thickener.
Bring the stock to a boil, then turn the heat down, cover, and let
everything simmer until the vegetables are tender, about another 10 to 12
minutes. Remove the bouquet garni with a spoon and discard it. Puree the
soup in a blender. After the soup is pureed, pour it back into the saucepan
(no need to rewash saucepan) and adjust the seasonings to taste, if
necessary.
At this point, you can refrigerate the soup until you are ready to serve it
a few hours later or the next day. When you are ready to serve the soup,
reheat it over low heat, but do not let it come to a boil. Garnish with the
minced parsley.
Recipe by: Diabetes Forecast Magazine, Feb 1998, page 62
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Nov 22,
1998, converted by MM_Buster v2.0l.

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