Fine and creamy celery puree

Instructions

• 1
  Cut 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.
• 2
  Pour 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.
• 3
  If 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.