Celery and Apricot Soup
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INGREDIENTS 1 pound celery 4 ounces onion 4 ounces dried apricots 1-1/2 teaspoons vegetable oil 1-1/2 pints vegetable stock 1/2 teaspoon salt Pepper, to taste 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 pan and reheat. Serve hot.