I ran on to this interesting recipe for Celery soup the other day. I decided I was going to make it but I wasn't sure I'd like it, so I kept putting it off, until tonight. When I decided to make it I didn't realize I didn't have all the ingredients I needed, and I couldn't get everything I needed here in our little town, so I made my own Celery Cashew Soup. Here's my version
1/2 cup salted cashews
12 to 16 celery stalks - try to get young, fresh stalks. They're less stringy
6 to 8 cups of water
Juice of 2 lemons
salt and pepper
4 tablespoons olie oil
4 cups vegetable broth
6 table spoons cilantro
4 to 8 cloves garlic, diced
1/2 cup white wine or sherry
Wash the celery and remove the tough outer strings. Chop into 1 inch pieces and put in a pot with the water and lemon juice. Let sit for 10 minutes. Add 1 tsp salt and a pinch of pepper. Bring to boil, reduce heat and simmer for 5 minutes. Drain.
Pour 4 tablespoons of live oil into pan, heat and add the celery back into the pan. Cook on medium heat for about 5 minutes. Add vegetable broth, homemade preferably, cilantro and garlic and cook another 5 minutes. Add cashews and puree in a blender in batches.
Return the soup to the pot, stir in the white wine or sherry, simmer for 3 to 4 minutes. Serve immediately. Top with croutons if you want. Personally, I think crumbled bacon would really take it over the top.