Many years ago, I had the privilege to share a house with the most wonderful lady – Vicky, whom I’m honoured to call my friend. She is an incredible baker/cook, that can make a proper feast form a few leftovers. Her quiches, pies and lamb roasts are the stuff of legends, but for me there is another thing which I am very fond of. It is a celery and cashew nut soup! The first time I tried this soup of hers I was completely smitten. I never thought of cooking with celery and to be honest, 15 years ago, I maybe wasn’t very familiar of it either! For me, it wasn’t on my shopping list back then and the same goes for cashew nuts. They were more of a rare treat. However the combination of the two is a surprise match made in heaven, and is both creamy and wonderful.
Vicky would normally cook it based on a vegetarian stock if I remember it right, but I had a really nice chicken stock I made earlier, so I used it.
Mark also hadn’t heard of this soup before either, but now he’s a big fan! 🙂
Thank you, Vicky!
CELERY AND CASHEW NUTS SOUP
1 onion, peeled and chopped
2 medium sized potatoes, peeled and chopped
300g celery, washed and chopped
2 tablespoons butter
50g cashew nuts
1 1/4 pints chicken (or vegetable) stock
3/4 pint milk
salt & pepper
- Melt the butter in a large saucepan.
- Saute the prepared vegetables gently until the onion is transparent.
- Add the cashews and continue cooking for 5 minutes, stirring frequently.
- Add the stock, bring to the boil, cover and simmer for 20 minutes.
- Add the milk and allow to cool slightly.
- Tip the soup mix into a blender and purée until smooth.
- Season with the salt and pepper and serve.