Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Celery & Apricot Soup

1 lb Celery

4 oz Onion

4 oz Dried apricots

1 1/2 ts Vegetable oil

1 1/2 pt Vegetable stock

1/2 ts Salt

Pepper, to taste 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"

 

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