Split Pea and Celeriac Soup
- 1 cup dry split peas
- ½ cup extra virgin olive oil
- 3 bay leaves
- 1 teaspoon rosemary coarsely chopped
- 3 cloves garlic chopped
- 1 yellow onion cut into ½ inch chunks
- 3 inner stalks celery diced
- 1 celeriac cut peeled and cut into small cubes
- 1 teaspoon sea salt
- ½ cup dry white wine
- 8 cups veggie stock
- 2 to 3 slices of bread cut into small squares for croutons
- 1 sprig rosemary
- Sort and wash the peas. Set aside.
- Gradually heat 3 tablespoons of oil, the bay leaves and the rosemary in a soup pot. Cook slowly for about 3 minutes to flavor the oil.
- Add the garlic and sauté just a few minutes before adding the onion and celery.
- Add the celeriac and mix into the other veggies. Let sauté for about 5 minutes, then add the salt. Continue to cook for another few minutes.
- Add the wine all at once, raise the heat and reduce.
- Add the peas and the stock. Bring to a boil, cover and simmer until the peas are completely soft. This will take anywhere from an hour to an hour and a half.
- When the soup is done puree a couple cups in a blender and pour back into the pot.
- Meanwhile heat the remaining oil in a skillet and add the rosemary sprig. Then add the bread and fry until crispy. Drain on a paper towel.
- When the soup is served add a small handful of croutons to each bowl. Pour a little of the oil remaining in the skillet from frying the croutons on top of each serving.