For the soup:

1. In a large wide pot saute onion and celery root over medium heat until onions turn translucent.
2. Add Baking soda and stir to coat the onion and celery root. The baking soda will quickly caramelize and break down the onions, once this happens quickly add miso and roasted garlic and stir to combine. Just warm through being careful not to burn miso.
3. Add all the buttermilk, water, half and half and stir to warm through and to remove all the delicious fond that has built up on the bottom of the pan.
4. Transfer to your electric pressure cooker, add parm rind  and pressure cook on high for 30 min. Release pressure, add the cream, remove the parm rind and puree. Reserve warm and transfer to serving bowls and top with parm and crispy oats (recipe below).

For the crispy oats: 

1. Preheat the oven to 250. In a wide pan cook shallot until barely translucent over medium low heat in a small amount of canola oil. Remove from heat and quickly add the rest of the ingredients and stir to coat and combine.
2. Transfer to a silpat-lined baking sheet and toast in the oven at 250 in 15 min intervals until a light golden brown. Reserve, cool, and store in an airtight container at room temp.