Name: Soupe a la Pierre (Stone Soup)
Ingredients: 1 Big onion; 1 Handfull spinach; 50 g Butter; 1 ts Semolina; (solet in Hebrew); 1 1/2 l Water; 1 Handfull angel hair noodles; Salt; pepper, muscade to taste; 1 Stone; 1 dl White wine; 100 g Shreeded cheese

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		1	servings

INGREDIENTS

1		Big onion
1		Handfull spinach
50	g	Butter
1	ts	Semolina; (solet in Hebrew)
1 1/2	l	Water
1		Handfull angel hair noodles
		Salt; pepper, muscade to taste
1		Stone
1	dl	White wine
100	g	Shreeded cheese

INSTRUCTIONS

Source: Recettes de nos grand-meres au Pays d'Enhaut
Shred the spinach and onion. Melt the butter, add the semolina and fry
adding the onion and spinach, stiring all the time. Cover with water, add
the noodles and spice to taste. Add the stone, and cook for about 20
minutes. Then add the wine and continue cooking few minutes. Serve the soup
on the shreded cheese.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<[email protected]> on Oct 26, 1998, converted by MM_Buster v2.0l.

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