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Ingredients
- 250 g peeled celery
- 40 g butter
- 100 ml cooking cream (min. 31%)
- 1 pinch of salt
Instructions
- 1Cut the celery into cubes of approximately 1 cm. In a saucepan, over medium-high heat, let the butter melt until it starts to foam. Immediately add the celery cubes and two pinches of salt. Sauté the celery, stirring continuously until golden.
- 2Pour in 150 ml of water, bring to a boil, then reduce the heat to low and simmer for 15 minutes. Cover and simmer for another 7 minutes or until the celery is very tender. Add the cooking cream, mix well, and blend everything with an immersion blender until you get a fine texture. Season with salt to taste.
- 3If the puree is too thin, simmer it a little longer over low heat, stirring frequently. By evaporating the water, the puree will thicken and become creamier.
