Ingredients

  • 1/4 cup raw cashews
  • 8 celery stalks (use 8 if you are working with younger and smaller stalks)
  • 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

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Soak the cashews overnight in water.
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Step 2

  • 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.
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Step 3

  • Chop celery into one-inch pieces and place in a pot with the water and lemon juice.
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Step 4

  • Let sit for 10 minutes.
  • Length: 10 minutes

Step 5

  • Add a pinch of salt and pepper, bring everything to a boil, then reduce the heat and simmer for 5 minutes.
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  • Length: 5 minutes

Step 6

  • Drain the liquid from the celery.
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Step 7

  • Place the celery back into the pot and add the olive oil.
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Step 8

  • Cook on medium heat for 5 minutes.
  • Length: 5 minutes

Step 9

  • Add the vegetable broth, cilantro and garlic and cook for another 5 minutes.
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  • Length: 5 minutes

Step 10

  • Turn off the heat and let everything cool slightly.

Step 11

  • Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.
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Step 12

  • Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes.
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  • Length: 3 minutes

Step 13

  • Serve immediately topped with croutons, if you like.
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