Celery And Apricot Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Appetizers, Fruits, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Celery |
| 4 | oz | Onion |
| 4 | oz | Dried apricots |
| 1 1/2 | t | Vegetable oil |
| 1 1/2 | pt | Vegetable stock |
| 1/2 | t | Salt |
| Pepper, to taste |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 256.9mg
Potassium: 445.6mg
Carbohydrates: 15.9g
Fiber: 2.9g
Sugar: 12.3g
Protein: 1.4g