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Blanch celery in boiling water for 30 seconds. Drain.
2
Heat butter in a saucepan over medium heat. Add the celery and sweat for a couple of minutes without browning.
3
Add the rice and stock to the saucepan, bring to a boil, reduce heat, cover, and simmer for about 30 minutes.
4
Puree the soup in a blender until very smooth. Strain into a clean saucepan and reheat. Off the heat, whisk in the chilled butter and season with salt to taste.
Prep time 
