Spicy Tomato Soup (dairy)

If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Jewish		1	Servings

INGREDIENTS

1 1/2	c	Chopped onion
3		Cloves minced garlic
1	T	Butter, melted
1	T	Vegetable oil
1	t	Dill weed
1/8	t	Black pepper
6	c	Tomato juice
1	T	Honey
1	T	Sour cream
1		Fresh tomato, chopped

INSTRUCTIONS

Saute the onions and garlic in butter and oil combined in kettle for
five minutes. Add dill wee, pepper, tomato juice and hone. Cover and
simmer for one hour. Five minutes before serving, whisk in sour cream
and chopped tomato. Makes 7 1/2 cups.  Posted to JEWISH-FOOD digest by
Bob & Carole Walberg  <[email protected]> on Oct 31, 1998, converted by
MM_Buster v2.0l.

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 444 Calories From Fat: 250 Total Fat: 28.4g Cholesterol: 36.8mg Sodium: 184mg Potassium: 663mg Carbohydrates: 48.2g Fiber: 5.6g Sugar: 30.6g Protein: 4.7g