Yellow Split Pea Soup with Vegetable Chips

Peel the potatoes, carrots, celery root and onion. Thinly slice the potatoes and carrots. Finley dice the celery root and the onion.

Heat the oil in a saucepan and saute the celery root and onion until the onion is translucent. Stir in the split peas. Add the broth and bring to a boil. Reduce to a simmer and cook until the split peas have broken down and are very tender, 1-1 1/4 hours.

Meanwhile peel and thinly slice the beet. In a saucepan, heat a generous amount of oil and deep-fry the sliced potato, carrot and beet until crisp and cooked through. Remove with a slotted spoon, drain on paper towels and sprinkle with salt.

Transfer the soup to a blender and working in batches, puree until smooth, adding more broth if necessary. Season with salt and pepper.