Celery & apricot soup

Yield: 6 servings

Measure Ingredient
1 pounds Celery
4 ounces Onion
4 ounces Dried apricots
1½ teaspoon Vegetable oil
1½ pint Vegetable stock
½ teaspoon Salt
\N \N Pepper, to taste

Trim the celry, wash & thinly slice. Peel & finely chop the onion.

Finely chop the apricots.

Heat oil. Add celery & onion, cover & saute, without browning, for 10 minutes. Shake the pan occasionally to prevent sticking.

Add apricots, stock & seasonings. Bring to a boil, cover & simmer for 45 minutes. Allow to cool slightly before blending in a blender.

Return to a pan & reheat. Serve hot.

Elizabeth Brand, "Vegetables"

Submitted By MARK SATTERLY On 12-23-94

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