Silky Celery Purée

Cut the celery into approximately 1 cm cubes. In a saucepan, melt the butter over medium-high heat, then immediately add the diced celery and two pinches of salt. Sauté the celery until golden brown, stirring constantly.

Pour in 150 ml of water, bring to a boil, then reduce the heat to one-third and cook for 15 minutes. Cover with a lid and cook for another 7 minutes, or until completely tender. Pour in the cream, stir, then purée until creamy with an immersion blender. Season with salt to taste.

If the purée is too thin, continue to boil it for a short time, stirring frequently. As the water evaporates, the purée will thicken nicely.