Celery Cashew Sherry Soup

Celery, Cashew & Sherry Soup

Celery, Cashew & Sherry Soup

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

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