Erbsenpuree (yellow split-pea puree)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow Split-peas; Dry |
| 6 | cups | Stock, Broth; Or Water |
| 1 | each | Onion; Large, Whole |
| 1 | each | Carrot; Large |
| 1 | each | Turnip or Parsnip; Large |
| ⅛ | teaspoon | Marjoram; Dried |
| ⅛ | teaspoon | Thyme; Dried |
| 1 | teaspoon | Salt |
| 1 | each | Onion; Small, Minced |
| 2 | tablespoons | Butter; Melted |
| 2 | tablespoons | Unbleached Flour |
Directions
Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1½ to 2 hours. Drain well.
Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
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