Tomato Soup With Puya Chiles

People in the church will drop major counseling bombs on [their pastors] men when they are simply trying to enjoy a hot dog with their family at the church picnic. Some people will always expect their pastor’s to be under them. You get a house, wow, we live in an apartment. I would like to make that kind of money. I don’t get to take Mondays off. Why do you get three weeks when I am only allowed two weeks of vacation. It’s the attitude that they are the shareholders of a pastor’s stock and everything the pastor benefits from must be inferior to their benefits because after all they are paying the pastor’s salary.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Soup	2	Servings

INGREDIENTS

2	T	Olive oil
1/2	t	Crushed puya chiles
1		Onion, chopped
2		up to
4		Fresh green chiles
1		Carrot, chopped
1/4	c	Fresh cilantro
1		28-oz whole tomatoes

INSTRUCTIONS

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))  Date: Thu, 4
Jul 1996 18:29:04 +0200 Saute the onions and carrots in  olive oil,
cook for 5 minutes, stirring frequently. Add the tomatoes  and crushed
puya chiles. Cook for 12 minutes. Transfer to a food  processor and
blend well along with the green chiles and the  cilantro. Blend until
smooth. Serve chilled.  CHILE-HEADS DIGEST V3 #034  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 223 Calories From Fat: 134 Total Fat: 15.1g Cholesterol: 0mg Sodium: 2347mg Potassium: 749.2mg Carbohydrates: 14.7g Fiber: 3.4g Sugar: 7.1g Protein: 8.7g