Preparation and cooking time: 45 minutes
2 heads of Celery roughly chopped
4 garlic cloves, finely chopped
150g unsalted raw cashew nuts
1.5 litres vegetable stock
50g raw unsalted cashew nuts roughly chopped
Melt the butter in a covered saucepan and cook the celery and garlic for 10 minutes, without colouring. Grind the nuts finely in a food processor and add to the pan along with the stock. Cover, bring to the boil and then simmer for about 30 minutes until the vegetables are tender. Cool a little, then puree in a liquidiser. Pass the soup through a sieve into a clean saucepan.
For the garnish, put the cashew nuts into a frying pan over a high heat. Shake frequently until the nuts brown. Cool.
Reheat the soup gently and serve garnished with toasted chopped cashews and chopped celery leaves.
(Invented by Samantha Rowell)