Petitchef

Celery, Cashew & Sherry Soup

Other
2 servings
5 min
30 min
Very Easy

Ingredients

2

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


Questions:






Rate this recipe:
Generate another secure code  = 

You may like

Recipe Tortellini soup
Tortellini soup
3 servings
25 min
Very Easy
Recipe Harira, the ramadan soup
Harira, the ramadan soup
8 servings
1 h 40 m
Very Easy
1 / 5
Recipe African peanut soup
African peanut soup
4 servings
55 min
Very Easy

Recipes

Menu planner
Petitchef will make it possible to plan your menu daily, weekly, in advance for the holidays.

You can also print the weekly menu here.

Daily Menu

Daily menu
To receive the Petitchef tasty newsletter, please enter your email