Celeriac & Split Pea Soup |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 4 |
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I took charge of dealing with the celeriac we get from our CSA. 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. 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.
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