Erbsenpuree (Yellow Split-Pea Puree)

Recipe Ingredients

2 cups	474ml	Yellow split-peas - dry
6 cups	1422ml	Stock - broth, or water
1		Onion; large - whole
1		Carrot - large
1		Turnip or parsnip - large
1/8 teaspoon	0.6ml	Marjoram - dried
1/8 teaspoon	0.6ml	Thyme - dried
1 teaspoon	5ml	Salt
1		Onion; small - minced
2 tablespoons	30ml	Butter - melted
2 tablespoons	30ml	Unbleached flour

Recipe Instructions

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 1 1/2 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.

Source:
Bill Wight

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