|500 g||celery root|
|100 ml||white wine|
|150 ml||heavy cream|
|celery for serving|
Peel the celery root and cut into small cubes. Transfer to a bowl. Peel and dice the onion and add to the bowl.
Heat a pot over medium heat and melt the butter. Add celery root and onion and sauté for approx. 5 min. Add white wine, water, and season with salt. Simmer, covered, for approx. 15 min., or until celery is completely soft.
Add heavy cream and simmer for approx. 2 min. Remove from the heat and purée with an immersion blender until completely smooth. Serve garnished with the tender celery leaves. Enjoy!