Spring Green Soup With Puff Pastry Cap

To be so much in contact with God that you never need to ask Him to show you His will, is to be nearing the final stage of your discipline in the life of faith. When you are rightly related to God, it is a life of freedom and liberty and delight, you are God’s will, and all your commonsense decisions are His will for you unless He checks. You decide things in perfect delightful friendship with God, knowing that if your decisions are wrong He will always check; when He checks, stop at once.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	California	Dishes, Side	6	Servings

INGREDIENTS

3		Leeks
4		Green onions
1/2	lb	Shiitake or domestic
		Mushrooms
1	lb	Thin asparagus, about 24
		Spears), Spears
1/4	lb	Sugar snap peas
2	T	Butter
6	c	Chicken stock
1/4	t	Salt
1/8	t	White pepper
1/2	lb	Prepared puff pastry
		Thawed if frozen
1		Egg
1	T	Water

INSTRUCTIONS

Clean leeks (see step 1, Allium Bisque, in this cookbook); slice
crosswise into 1/4-inch-thick pieces. Trim green onions and slice
diagonally into 1-inch pieces. Wash mushrooms, trim and discard  stems,
and slice into strips about 1/4 inch wide. Wash asparagus,  discard any
dry, tough ends, and slice on diagonal into 1-inch  pieces. Remove
stems from snap peas. Heat butter in a large saucepan.  Add leeks and
cook over medium heat, stirring occasionally, until  tender (about 8
minutes). Add mushrooms and cook for 5 minutes. Stir  in onions and
cook 1 minute. Add stock, salt, and pepper. Bring to a  boil, reduce
heat, and simmer 10 minutes. Add asparagus and peas;  turn off heat.
Pour into 2-quart souffle dish. Cool slightly, then  refrigerate until
well chilled. Cut puff pastry into a circle 2  inches larger than
souffle dish. Place pastry over top of dish and  press onto sides,
smearing edges of puff pastry slightly to adhere to  dish. Refrigerate
until 45 minutes before serving time. Preheat oven  to 400 degrees F.
Mix egg and water and brush on puff pastry. Bake  until pastry is
golden brown and crisp (about 40 minutes). Serve  immediately: cut puff
pastry open at the table, ladle a piece of  pastry and a serving of
soup into individual bowls.  Makes 6 servings.  Recipe By     : The
California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 385 Calories From Fat: 200 Total Fat: 22.3g Cholesterol: 48.4mg Sodium: 772mg Potassium: 571.1mg Carbohydrates: 34.8g Fiber: 2.5g Sugar: 6.3g Protein: 12.6g