Scandinavian Vegetable Soup With Shrimp

Guidance of the Spirit through the mind toward a life of obedience and toward truth is propounded in Scripture as essential Christianity. Nowhere though does the Bible teach that direct guidance by means of impressions must be the experience of the believer. Those who argue that such experiences are to be regular fare for the Christian virtually always make their case on the basis of the narrative or story sections of the Bible and not on those that are didactic or teaching sections. I have not been told by God in His Word that divine visitations of unusual nature constitute authentic Christianity. I have not been commanded to have them or seek them. Interestingly enough, Christ Himself said that it is an evil and adulterous generation that seeks a sign (Matthew 12:39).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		July 1990	1	Servings

INGREDIENTS

1		Carrot, sliced thin
1/3	c	Shelled fresh peas or frozen
		peas thawed
1	c	1/2 inch cauliflower
		flowerets
1		Boiling potato, peeled cut
		into
		1/4-inch dice and
		reserved in a bowl
		of water
1/4	lb	Green beans, trimmed and cut
		into 1/2-inch
		pieces
2	oz	Fresh spinach, coarse stems
		discarded and the
		leaves washed well
		spun dry and
		chopped fine about
		1 cup
1/2	c	Half-and-half
1		Egg yolk
1/4	lb	Small shrimp, shelled
		deveined
		if desired
1	t	Salt
1	T	Finely chopped fresh dill
		plus 2 dill
		sprigs for garnish
1	t	Dry Sherry if desired

INSTRUCTIONS

In a large saucepan combine the carrot, the peas, the cauliflower, the
potato, drained, and the green beans with 2 cups salted cold water  and
boil the mixture for 7 minutes, or until the vegetables are  tender.
Add the spinach and cook the mixture, stirring, for 1 minute.  In a
small bowl whisk together the half-and-half and the yolk, stir  in 1
cup of the vegetable mixture, a little at a time, and stir the  yolk
mixture gradually back into the pan. Cook the mixture, stirring,  for 1
minute, or until a thermometer registers 160Â°F. (but do not  let it
boil). Add the shrimp and simmer the mixture for 1 minute, or  until
the shrimp are pink and just firm. Add the salt, the chopped  dill,
pepper to taste, and the Sherry, divide the soup between 2  large soup
bowls, and garnish each serving with a dill sprig.  Serves 2.  Gourmet
July 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1428 Calories From Fat: 113 Total Fat: 12.9g Cholesterol: 332.2mg Sodium: 5749.6mg Potassium: 3397.5mg Carbohydrates: 265.2g Fiber: 48.7g Sugar: 77.6g Protein: 69g