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Celery & Apricot Soup

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Submitted by cpgreen

YIELD

6 servings

PREP

15 min

COOK

55 min

READY

1 hrs

Ingredients

1 453.6
POUND G CELERY
4 115.6
OUNCES ML/G ONIONS
4 115.6
OUNCES ML/G APRICOTS
dried
1 ½ 7.5
TEASPOONS ML VEGETABLE OIL
1 ½ 7.1E+2
PINTS ML VEGETABLE STOCK *
2.5
ML SALT
to taste *
1
X BLACK PEPPER
to taste *

Directions

Trim the celery, wash and thinly slice.

Peel and finely chop the onion.

Finely chop the apricots.

Heat oil.

Add celery and onion, cover and sauté, without browning, for 10 minutes.

Shake the pan occasionally to prevent sticking.

Add apricots, stock and seasonings.

Bring to a boil, cover and simmer for 45 minutes.

Allow to cool slightly before blending in a blender.

Return to a pan and reheat.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 32 37% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 258mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 7%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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