Ingredients:
1/4 cup raw cashews
6-8 celery stalks (use 8 if you are working with younger and smaller stalks)
3-4 cups water
Juice of 1 lemon
salt and pepper
2 tablespoons olive oil
2 cups vegetable broth
3 tablespoons cilantro
2 cloves garlic, diced
1/4 cup dry sherry
croutons (optional)
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Preparation:
Soak the cashews overnight in water.
Wash the celery and remove any tough outer strings by peeling them back with a knife. This should not be necessary if working with young and tender celery. Chop celery into one-inch pieces and place in a pot with the water and lemon juice. Let sit for 10 minutes. Add a pinch of salt and pepper, bring everything to a boil, then reduce the heat and simmer for 5 minutes. Drain the liquid from the celery.
Place the celery back into the pot and add the olive oil. Cook on medium heat for 5 minutes. Add the vegetable broth, cilantro and garlic and cook for another 5 minutes. Turn off the heat and let everything cool slightly. Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.
Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes. Serve immediately topped with croutons, if you like.
Serves 2-3
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