2 Tablespoons olive oil

2 medium yellow onions chopped

2 medium celery stalks diced

2 medium carrots diced

¼ medium celery root diced

6 cups vegetable broth

2 cups dried green split peas rinsed

1 sprig fresh thyme

4 Tablespoons chopped fresh dill, divided

2 medium yellow onions sliced

salt and pepper

Heat the olive oil in a soup pot over medium high heat. Add the chopped onions and saute, stirring occasionally, until golden, about 15 minutes.

2 Tablespoons olive oil,2 medium yellow onions

Add the celery, carrots, celery root, vegetable broth, split peas, thyme sprig, and 2 Tablespoons of the dill. Bring to a boil. Stir to combine.

2 medium celery stalks,2 medium carrots,¼ medium celery root,6 cups vegetable broth,2 cups dried green split peas,1 sprig fresh thyme,4 Tablespoons chopped fresh dill, divided

Reduce heat to medium low, cover, and simmer for 45 minutes to 1 hour, until peas are soft and soup is fragrant.

Season the with soup with salt and pepper to your liking.

salt and pepper

Meanwhile, saute the sliced onions in a skillet over medium high heat, stirring often, until blackened and crispy, about 15 minutes. Remove from skillet and set aside for topping.

2 medium yellow onions

Serve the soup topped with the blackened onions and the remaining fresh dill.

4 Tablespoons chopped fresh dill, divided.

NOTES

If you can’t find celery root, you can replace it with potatoes, rutabaga, turnip, or even parsnip.

Add a squeeze of lemon juice at the end for a hit of acidity.

For a creamier, thicker soup, puree ⅓ to ½ of the soup in a blender and then stir it back in.

Add a touch of flour to the sliced onions while blackening them for super crispy onions.

*adapted from https://www.rhubarbarians.com/