Name: Spiced Peanut Soup (Mf)
Ingredients: 2 tb Butter; 2 sl Bacon; chopped; 1 Onion; thinly sliced; 1/4 lb Sweet potato; peeled; 1/4 ts Ground cinnamon; 1/4 ts Chili powder; 1/4 ts Cumin; 1/4 ts Cayenne pepper; 3 c Chicken broth; 2 tb Tomato paste; 1/2 c Nonhomogenized peanut butter; 1/2 c Sour cream; Salt and pepper; Snipped chives

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Soup-, Ss	6	Servings

INGREDIENTS

2	tb	Butter
2	sl	Bacon; chopped
1		Onion; thinly sliced
1/4	lb	Sweet potato; peeled
1/4	ts	Ground cinnamon
1/4	ts	Chili powder
1/4	ts	Cumin
1/4	ts	Cayenne pepper
3	c	Chicken broth
2	tb	Tomato paste
1/2	c	Nonhomogenized peanut butter
1/2	c	Sour cream
		Salt and pepper
		Snipped chives

INSTRUCTIONS

Melt butter over medium heat in a 3 or 4 quart saucepan. Add bacon and
saute for another couple of minutes or until the bacon has rendered some of
its fat. Add the onion, cover and cook for about 10 minutes or until onion
is translucent. Check the onion every now and then to make sure it is not
burning. While the onion is cooking, dice the sweet potato. When the onion
is translucent, remove the cover and stir in the sweet potato, spices and
broth. Cover and simmer for 20 minutes or until tender.
Transfer soup to a blender or food processor. Add the tomato paste and
peanut butter and puree until smooth. Season with about 1/2 teaspoon salt
and 1/4 teaspoon pepper. You can make the soup up to this point 2 to 3 days
in advance. Reheat, stirring on occasion, until soup is heated through and
garnish each portion with sour cream and chives.
Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6637 Posted to MC-Recipe Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997

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