In a large pot over medium heat, melt butter, then add onions, chopped celery stalks and garlic. Cook for 5-7 minutes or until the onions and garlic translucent, stirring frequently. Remove about 2 cups of this mixture and set aside to add back to the soup later. Add the celery root, water, salt and celery seed to the pot.
This Low-Carb Cream of Celery soup will warm you up on a cold winter's day without the heavy carbs. It's made up of easy refrigerator and pantry staples including butter, heavy cream, onions, celery and chicken broth. In a large saucepan, melt butter over medium heat.
Campbell’s Cream of Celery Soup was first available for sale in 1913. Since that time, it has become one of the country’s top-selling canned soups. You will find this soup in almost any pantry in the country, and you may also want to take a few moments to learn more about its history and popularity. What is Campbell’s Cream of Celery Soup?
Using a can of Campbell’s Condensed Cream of Celery Soup, bacon, cheese and a few other cupboard staples, these muffins are good to go in no time. Quick, easy and delicious! View This Recipe 5. Root Vegetable Mini Gratins These adorable little gratins are so simple to make – just use whatever veggies and cheeses you have in your fridge!