Sorry there's no photo, but the soup wasn't very photogenic and I missed the ever decreasing window of daylight here in Finland.
I can't reproduce the recipe for the soup here, since it's from a book, but I can tell you the book - New Covent Garden Book of Soups: New, Old and Odd Recipes. I've made a few of the recipes in the past and they've all been very tasty (I highly recommend the Pistou).
EDIT: I read up on copyright law and I *think* I can publish the recipe, so here it is:
Celery and Cashew Nut Soup
- 75g (3oz) butter
- 2 heads of celery, roughly chopped
- 4 garlic cloves, finely chopped
- 150g (5oz) unsalted cashew nuts
- 1.5 litres (2.5 pints) vegetable stock
- To garnish: 50g (2oz) unsalted cashew nuts, chopped, and celery leaves
- Melt the butter and cook the celery and garlic gently for 20 minutes in a covered saucepan, 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 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 cashew nuts and chopped celery leaves.