Celery Cashew Soup

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.