Recipe for Celery & Apricot Soup


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


rim 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.

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