Celery, cashew & sherry soup

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.

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