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A cream of celery soup is like the less popular cousin of a cream of mushroom soup.
Salty. Savory. Earthy. Creamy. It’s comfort food that satisfies the tummy on a cool day.
I just might have to blame Campbell’s Soups for my hankering for a luscious cream of celery, because it’s probably the only way I’ve had it in life before now.
The fact is: I can’t remember ever having cream of celery soup as a choice at a restaurant, cafeteria, or deli. What’s wrong with people right?
Anyways, I just know that I want to eat it, (and I thought you would too), so I created this recipe.
The amazing thing is that it turns out you don’t need any cream to make this creamy.
Like any soup, this cream of celery soup is simple to throw together, and the simmering pot does most of the work.
Ingredients
You’ll notice that this cream of celery soup contains radish and potato, and the first reason for this is simple: It tastes amazing!
There’s a little bit of bitter taste from the white daikon radish, and then there’s the creamy quality you get from the potato.
