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Celeriac & Split Pea Soup

By fscalc

Added February 11, 2013 | Recipe #495231

Categories: Soups & stews Vegetable North american

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Total Time:

Prep Time:

Cook Time:

29 mins

25 mins

4 mins

fscalc's Note:

I took charge of dealing with the celeriac we get from our CSA. A web search led me to Alanna Risse's fine blog with the following posted recipe: http://alannarisse.com/blog/celeriac-split-pea-soup/ After tweaking this slow cooker recipe, we've arrived at a more pea-based, somewhat sweeter, thicker revision of the above Celeriac & Split Pea Soup recipe, which is simple, flavorful, and stands on its own. It is one we make a couple of times a year.

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Ingredients:

Serves: 5-8

Yield:

quarts

Units: US | Metric

1 celeriac, peeled to the white, diced
1 1/2 cups dried split peas
4 tablespoons olive oil
1 large onion, diced
1 tablespoon onion powder
5 small garlic cloves, minced
1 tablespoon garlic powder
2 -4 medium carrots, peeled, chopped
5 cups vegetable broth or 5 cups vegetable stock
1/2 teaspoon black pepper
1/2 teaspoon salt

Directions:

1

Make certain to peel the celeriac down to the white.
2

In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook them until they start to get golden / translucent and fragrant, 5 to 7 minutes. Stir often to cook them evenly and prevent burning.
3

Spray non-stick cooking spray into the slow cooker.
4

Put the onions and garlic and all the other ingredients into the slow cooker, at least 5 quarts in size.
5

Mix thoroughly before starting the slow cooker.
6

Cook on high for 4 hours or low for 8 hours.
7

Blend the final product before serving. I use a hand blender.
8

Note: Take into account the sodium / salt in the vegetable broth / stock when adding salt to the soup. The celeriac is also slightly salty, so adding salt may not be necessary.
9

Note: This soup is a fine place to use up older carrots, which have lost some of their sweetness. Adding a diced apple and some molasses (1 - 2 tbsp) seems to compensate well.