Celery, Cashew & Sherry Soup

• 1/4 cup raw cashews
• 8 celery stalks use 8 if you are working with younger and smaller stalks
• 4 cups water
• 1 lemon
• salt
• pepper
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 3 tablespoons cilantro
• 2 cloves garlic diced
• 1/4 cup dry sherry
• croutons optional

1. Soak the cashews overnight in water.
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.
3. Chop celery into one-inch pieces and place in a pot with the water and lemon juice.
4. Let sit for 10 minutes.
5. Add a pinch of salt and pepper, bring everything to a boil, then reduce the heat and simmer for 5 minutes.
6. Drain the liquid from the celery.
7. Place the celery back into the pot and add the olive oil.
8. Cook on medium heat for 5 minutes.
9. Add the vegetable broth, cilantro and garlic and cook for another 5 minutes.
10. Turn off the heat and let everything cool slightly.
11. Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.
12. Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes.
13. Serve immediately topped with croutons, if you like.

cashews, celery, water, lemon, salt, pepper, olive oil, vegetable broth, cilantro, garlic, sherry, croutons

Taken from www.yummly.com/recipe/Celery_-Cashew-_-Sherry-Soup-1649835 (may not work)