Celery and cashew soup
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Author: d a w n Status: published Published: Apr 26,2008 license cc-by-nc-sa tags: recipe, food, soup, cashew, celery,
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Share on TwitterA creamy, lactose-free soup. In this instance, we fried the cashew nuts in a little soya sauce, but don't think the soya sauce was necessary (a bit on the salty side).
Ingredients:
a small knob of butter (10-15g)
1 head of celery, roughly chopped
2-3 garlic cloves, finely chopped
100g unsalted cashew nuts (raw nuts can be obtained from either a health food store or an asian supermarket)
1 litre vegetable stock
And a handful (50g) of cashew nuts for garnishing.
Method:
1. Gently cook (without colouring) the celery and garlic in the butter for 10 minutes in a covered pot.
2. Grind 100g of cashew nuts until fine. Add to the pot along with the veg stock. Cover, bring to the boil, then simmer for about 20-30 min (until the celery is soft).
3. While the soup is cooking, fry the cashew nuts until brown (no oil needed, just high heat) and set aside.
4. Allow the soup to cool a little before liquidising. If you don't want bits of celery fibre to stick between your teeth, pass the soup through a sieve. We're too lazy.
5. Reheat the soup, and serve garnished with the toasted cashew nuts.
