Prep 25 mins
Cook 4 hrs
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 I make a couple of times a year.
- 1 celeriac, peeled to the white, diced
- 354.88 ml dried split peas
- 59.16 ml olive oil
- 1 large onion, diced
- 14.79 ml onion powder
- 5 small garlic cloves, minced
- 14.79 ml garlic powder
- 2-4 medium carrots, peeled, chopped
- 1182.95 ml vegetable broth or 1182.95 ml vegetable stock
- 2.46 ml black pepper
- 2.46 ml salt
- Make certain to peel the celeriac down to the white.
- 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.
- Spray non-stick cooking spray into the slow cooker.
- Put the onions and garlic and all the other ingredients into the slow cooker, at least 5 quarts in size.
- Mix thoroughly before starting the slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Blend the final product before serving. I use a hand blender.
- 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.
- 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.