Mix the celery and potatoes in a frying pan with the roast and pour in the chicken broth.
Cook for 30 minutes.
Grind with a blender until smooth.
Season with salt and pepper. Warm up on the stove until signs of boiling appear, at this time pour in a thin stream of cream.
On low heat, warm up for about a minute, and everything will be ready.
This time the cream was natural, but I usually use it that way.
The higher the fat content, the better.
If desired, you can add chicken or meat directly to the plate.
