Name: Spanish Garlic Soup
Ingredients: 1 ts Olive oil; 1 Head garlic, separated, peeled, and sliced; 3 c Chicken broth; 1 md Carrot, pared and cut into narrow 2" strips; 1/4 c Diced red pepper; 1/8 ts Black pepper; 2 tb Minced parsley; 4 1 oz slices Italian Bread; 1 lg Garlic clove, peeled & split; 3/4 oz Parmesan cheese, grated

We as Bible-believing evangelical Christians are locked in a battle. This is not a friendly gentleman's discussion. It is a life and death conflict between the spiritual hosts of wickedness and those who claim the name of Christ… But do we really believe that we are in a life and death battle? Do we really believe that the part we play in the battle has consequences for whether or not men and women will spend eternity in hell? Or whether or not those who do live will live in a climate of moral perversion and degradation? Sadly, we must say that very few in the evangelical world have acted as if these things are true... Where is the clear voice speaking to the crucial issues of the day with distinctively biblical, Christian answers? With tears we must say it is not there and that a large segment of the evangelical world has become seduced by the world spirit of this present age. And more than this, we can expect the future to be a further disaster if the evangelical world does not take a stand for biblical truth and morality in the full spectrum of life.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Spanish	Cyberealm, Low-cal, Soups	4	Servings

INGREDIENTS

1	ts	Olive oil
1		Head garlic, separated, peeled, and sliced
3	c	Chicken broth
1	md	Carrot, pared and cut into narrow 2" strips
1/4	c	Diced red pepper
1/8	ts	Black pepper
2	tb	Minced parsley
4		1 oz slices Italian Bread
1	lg	Garlic clove, peeled & split
3/4	oz	Parmesan cheese, grated

INSTRUCTIONS

FOR THE SOUP
FOR THE CHEESE CROUTONS
To prepare soup:
1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stir-
ring constantly over low heat until pale gold (do not let garlic
brown) Add 1/2 cup of water; cover and simmer until very soft. With a
fork, mash the garlic to a smooth puree. Add broth, carrot, bell
pepper, black pepper, and 1/4 cup of water and bring to boil. Reduce
heat and simmer until carrots are barely tender, about 3 minutes.
Sprinkle with parsley and serve with cheese croutons, if desired.
To prepare the Cheese Croutons:
1. Preheat oven to 300F. Bake the bread slices until dried, about 15
minutes. Rub each slice with cut side of garlic; sprinkle evenly with
parmesan cheese. Run under broiler to brown lightly. Keep warm.
Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal.
Per serving: 70 cal.
Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal.
Source: Weight Watchers Magazine, Mar. 1994
Typed for you by: Linda Field, Cyberealm BBS Watertown NY 315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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