Celery, Cashew & Sherry Soup

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:

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.

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