Zupa Kartoflana (potato Soup)

Convince them what a contradiction it is to be a Christian, and yet to refuse to learn; for what is a Christian but a disciple of Christ? And how can he be a disciple of Christ, that refuses to be taught by Him. And he that refuses to be taught by his ministers, refuses to be taught by Him; for Christ will not come down from heaven again to teach them by His own mouth, but has appointed His ministers to keep school and teach them under Him. To say, therefore, that they will not be taught by His ministers, is to say, they will not be taught by Christ; and that is to say, they will not be His disciples, or no Christians.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy		Poland, Soups/stews	1	Pot

INGREDIENTS

3		Potatoes, sliced
2		Stalks celery
1		Onion, sliced thin
2		Carrots
1		Sprig parsley
2	qt	Water
3	T	Butter
1	T	Flour
1	c	Top milk
		Salt to taste

INSTRUCTIONS

Cover vegetables with water, add seasoning and cook until well done.
Force through sieve. Heat butter until light brown, stir in flour,  and
let mixture cook until it bubbles and is well blended. Gradually  add
hot milk to the flour mixture and let simmer just below the  boiling
point until mixture is smooth and thick. Add to strained  vegetables
and let simmer until smooth and thickened. Sprinkle with  chopped
parsley and serve with egg barley.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1089 Calories From Fat: 358 Total Fat: 40.7g Cholesterol: 111.1mg Sodium: 695.6mg Potassium: 4045.9mg Carbohydrates: 161.6g Fiber: 22.8g Sugar: 33.1g Protein: 25.9g