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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