Celeriac & Split Pea Soup

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.

• Ready In: 4 hrs 25 mins
• Serves: 5-8
• Yields: 5 quarts

Ingredients

• 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.