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:
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.
Situation: I needed a recipe for a batch of old carrots, still from my CSA share. Problem: old carrots lose sweetness and become bitter. Solution: Pineapple juice rejuvenates the carrots in this soup. Convenience: I always have pineapple juice leftover from my Slow Smokey Pineapple Turkey recipe (http://www.food.com/recipe/slow-smokey-pineapple-turkey-497845).
I adapted Diana Rattray's lovely "Island Barbecued Turkey Legs" (http://southernfood.about.com/od/crockpotturkeyrecipes/r/r80418b.htm) recipe. Quickly realizing that she was making her own BBQ sauce, I revised and altered the ingredient list and, after literally over a dozen incarnations, I arrived at the following recipe.
The cumin and chipotle powder give the meal a slightly smokey flavor that plays well with the sweet (pineapple) and the heat (BBQ sauce, Salsa).
Searching through some of the marvelous slow cooker Potato Soup / Chowder recipes here, I had three criteria: to used up the potatoes from our CSA share, use ingredients I had on hand, and appeal to my wife and me.
Starting with stacylu's Crock-Pot Potato Chowder (http://www.food.com/recipe/crock-pot-potato-chowder-50144) as a base, then using a few of Battle in Seattle's Baked Potato Soup (http://www.food.com/recipe/baked-potato-soup-289260) seasoning sensibilities, I revised quantities and worked out a flavor profile to suit us. Here is my final product which I call Simple Slow Cooker Potato Soup.
From many trial and errors and several retakes and revisions, here is the final recipe for my Slow Cook Lentil-Sweet Potato Soup. It is hardy, thick, and savory, with a reddish, slightly sweet broth.
Note: this recipe is adapted from the following recipe at About.com:
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