This is another dish I’ve made from our Big Leaf Farms CSA. I made it in the crock pot Sunday afternoon. It is made up of about 4 cups chicken stock, 1 peeled and diced celeriac, 1 small onion, 2 cloves garlic, about half a bag of split peas. Cook them all up in the crock pot for 4-6 hours on high. Blend well with an emulsifier. We topped our soups with bacon. Mmmm.
Tom made fresh oregano butter and we had it on toasted sourdough wheat bread. Yum.
If you’ve never tried celeriac (celery root before) make sure you really peel it well. You’ll see a slight difference between the tough outer skin and the softer insides. Make sure you get most of the skin off. Celeriac has a mild, slightly sweet flavor and bares a similarity to celery and it’s in the celery family, but it’s very different from the ants on a log type celery.
Find out more about Celeriac on Wikipedia
Addition: I guess my use of the term “emulsifier” was misunderstood. I was referring to my hand held blender.