Celery & Apricot Soupappetizers, vegetables, soups, fruit 1 lb celery 4 oz onion 4 oz dried apricots 1 1/2 teaspoon vegetable oil 1 1/2 pint vegetable stock 1/2 teaspoon salt 1 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" |
