Name: Soupe Aux Poireaux (Leek Soup) Dairy
Ingredients: 3 Leeks; 1 lb Potatoes; 50 g Butter; 1 l Milk; 1 l Water; Coarse salt; pepper

Our natural prejudgment of reality is against God. To receive the truth of God requires that our “anti” bias be changed. The key work of the Holy Spirit in regeneration is not giving new knowledge to the brain but changing the disposition of the heart. Before the Spirit turns that heart of stone into a heart of flesh, we have no desire for the things of God. We may desire the blessings that only God can give us, but we have no affection for the things of God. At the moment of regeneration, the eyes of the heart are opened somewhat, but this is just the beginning. The whole Christian life involves an unfolding and enlarging of the heart’s openness to the things of God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		6	servings

INGREDIENTS

3		Leeks
1	lb	Potatoes
50	g	Butter
1	l	Milk
1	l	Water
		Coarse salt; pepper

INSTRUCTIONS

source :La bonne cuisine francaise by M.C Bisson
preparation 10 minutes cooking time 1 hour
Ingredients for 6 pers.
Clean the leek, peel the potatoes and wash. In a BIG pot, place the leek
cut in pieces of 3-4 cm, and the diced potatoes, Cover with water and milk.
Add 1 Tsp of coarse salt and pepper to taste. Cook until boil, then reduce
the flame and cover, and continue cooking 1 hour. Puree the soup in a
blender. Place the butter in the serving dish, and add the hot soup.
Secret : Do not use the green parts of the leek in winter, the strong
flavour affects the taste of the soup.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Oct 17, 1998, converted by MM_Buster v2.0l.

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