Erbsenpuree (yellow Split-pea Puree)

Total Time: 2 hrs 2 mins

Ingredients

• Servings: 6
• 2 cups yellow split peas, dry
• 6 cups stock, broth, or water
• 1 large onion
• 1 large carrot
• 1 large turnips or 1 large parsnip
• 1/8 teaspoon marjoram, dried
• 1/8 teaspoon thyme, dried
• 1 teaspoon salt
• 1 small onion, minced
• 2 tablespoons butter, melted
• 2 tablespoons unbleached flour

Recipe

• 1 presoak peas, if necessary, according to package directions.
• 2 drain well, if presoaked.
• 3 in a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
• 4 cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
• 5 drain well.
• 6 mash peas and vegetables in blender or press through a sieve.
• 7 in a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
• 8 add to blended peas and vegetables.
• 9 beat until fluffy and serve hot.