Name: Potage Puree De Pommes De Terre (Potato-Leek
Ingredients: 3 c Chopped leeks (white part) (or more, up to 4 cups); 1 c Peeled, diced celery; 4 c Peeled & cubed potatoes (or up to 5 cups potatoes); 6 c Water; 1 c Cooked brown rice; 1/4 ts Pepper; 2 ts Veggie bouillon; 1/2 ts Salt or to taste; 1 Splash wine vinegar (optional)

Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Soups/stews, Vegetarian	6	Servings

INGREDIENTS

3	c	Chopped leeks (white part) (or more, up to 4 cups)
1	c	Peeled, diced celery
4	c	Peeled & cubed potatoes (or up to 5 cups potatoes)
6	c	Water
1	c	Cooked brown rice
1/4	ts	Pepper
2	ts	Veggie bouillon
1/2	ts	Salt or to taste
1		Splash wine vinegar (optional)

INSTRUCTIONS

In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in
a little water for 5 to 7 min. Add more water as needed to prevent
sticking.  Add the 6 cups of water, salt & pepper. Bring to a boil, lower
heat and simmer potatoes are very soft, about 15 min. Add cooked rice and
heat through.  Puree soup 2 to 3 cups at a time in a blender or food
processor until very smooth. Return to soup pot and rewarm if needed.
From: the January 1993 issue of Vegetarian Times
FROM:    JANICE MESSALI   (SWSH14B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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