The Spirit of the Lord was on the Lord
Jesus Christ! At the synagogue in Nazareth, He read this text from Isaiah 61,
as recorded in Luke 4, shortly after He began His ministry. He stopped reading
after… to proclaim the year of the LORD's favor, since that was what
He came to do…the vengeance part comes later with His second coming. Jesus was so focused and obedient. He did just
what the Father told Him to do.... So Jesus said, "When you lift up the Son of Man, then you will
know that I am He, and I do nothing on My own initiative, but I speak these
things as the Father taught Me. And He who sent Me is with Me; He has not left
Me alone, for I always do the things that are peasing to Him." John 8:28-29. Jesus spoke whatever the
Father told Him to do…and did what was pleasing to His Father. Do we do that?
Prayer
~ Heavenly Father, anoint us with Your Holy Spirit as Jesus was anointed. May
all that we think, say and do be pleasing to You and proclaim Your gospel to
everyone around us.
Friday’s Feast at the Lord’s Table
It is asparagus
time of the year again. The price of asparagus is reasonable—you may even find
a great sale for a case of it. It freezes very well—and is tasty roasted,
baked, steamed, pickled or in soup. Try some soon.
Asparagus Soup Serves: 8 to
12 servings
3
pounds fresh asparagus, rinsed
8
cups chicken stock
4
tablespoons unsalted butter
1
cup minced shallots
1
cup minced leeks, whites only, well rinsed
1 tablespoon
minced garlic
1/2
teaspoon salt
1/4
teaspoon ground white pepper
1/2
cup heavy cream
1/4
cup finely grated Parmesan, garnish
Trim the attractive
top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody
stem ends from each spear and reserve. Cut the remaining tender stalks into
1/2-inch pieces.
In a medium pot, bring
the stock to a boil. Add the tough woody stems, lower the heat and simmer to
infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and
discard, reserving the stock. Add
the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes.
Remove with a strainer and refresh in an ice water bath. Drain on paper towels
and reserve for the garnish. Set the stock aside.
In a medium stockpot,
melt the butter over medium-high heat, then add the shallots and leeks and cook until tender, about 3
minutes. Add the garlic and cook until fragrant, about 1 minute. Add the
chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes.
Add the stock and simmer until the asparagus are very tender, 15 to 20 minutes.
Remove from the heat.
With a hand-immersion blender
or in batches in a food processor, puree the soup until smooth. Adjust the
seasoning, to taste. If serving right away, return to medium heat and add the
cream and reserved asparagus tips. Cook, stirring, until the soup is warmed
through, about 3 minutes. Alternatively,
if serving the soup later, do not add the cream and let cool at room
temperature (or in an ice water bath). Cover and refrigerate. Before serving,
add the cream and asparagus tips, and warm the soup gently over medium heat,
stirring occasionally.
To serve, place the
soup in a soup tureen and sprinkle with cheese. Ladle into bowls
or cups and serve.
Recipe adapted from Emeril Lagasse,
2003
© 2015 by Mickey
M. Hunacek. All rights reserved.
All
scripture quoted from the New American Standard Bible (NASB) unless otherwise
noted.
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