Yucca Root Soup Or Manioc Soup

[Saying] “yes” might be very unwise. It might not be the best way to repay our debt of love. Saying “yes” to one task might keep us from another that is more important. It might mean that we will do something that someone else could have done better. It might mean that we will entrench the sin patterns of other people. It might mean that we interpret the church egocentrically rather than as a body, thinking, “If I don’t do it, nobody will.”

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs		Digest, Jan.	4	Servings

INGREDIENTS

1		Yucca root, peeled and cut
		Into pieces
5	t	Organic Gourmet veggie
		Broth
5	c	Water, more if needed to
		Cover the veggies), Cover the veggies
2		Onions, chopped and sauted
		In some of the broth
		Salt and pepper to taste

INSTRUCTIONS

Boil the yucca root pieces in the broth until tender (about 20
minutes) along with the sauted onion pieces.  When tender, put into the
blender a portion at a time.  It thickens by itself.  Add salt and
pepper to taste.  It made about 4-5 good sized bowls of soup.  Serve
with some good  bread  Posted by Barbara Zimmerman <barbara@crl.com> to
the Fatfree Digest  [Vol. 14    Issue 9] Jan. 9, 1995.  Individual
recipes copyrighted by originator. FATFREE Recipe  collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 34 Calories From Fat: 11 Total Fat: 1.2g Cholesterol: 0mg Sodium: 650.5mg Potassium: 183.3mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 4.2g