Name: Potato-Cheese Soup
Ingredients: 1 Onion; chopped; 2 tb Butter; 2 c Peeled and diced potatoes; 3 c Chicken stock or water; 1 c Heavy cream; 1 1/2 c Grated sharp Cheddar cheese; 1/4 c Minced fresh dill

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups	6	Servings

INGREDIENTS

1		Onion; chopped
2	tb	Butter
2	c	Peeled and diced potatoes
3	c	Chicken stock or water
1	c	Heavy cream
1 1/2	c	Grated sharp Cheddar cheese
1/4	c	Minced fresh dill

INSTRUCTIONS

SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or
water) and simmer for 15 minutes or until potatoes are tender. Transfer to
a blender or food processor and puree until smooth. Return to the pot, add
cream and cheese and heat through. Before serving, stir in dill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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