Celery & Apricot Soup
Yield
6 servingsPrep
15 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
celery
|
|
| 4 | ounces |
onions
|
|
| 4 | ounces |
apricots
dried |
|
| 1 ½ | teaspoons |
vegetable oil
|
|
| 1 ½ | pints |
vegetable stock
|
*
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
celery
|
|
| 115.6 | ml/g |
onions
|
|
| 115.6 | ml/g |
apricots
dried |
|
| 7.5 | ml |
vegetable oil
|
|
| 7.1E+2 | 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.
