Title: Erbsenpuree (Yellow Split-Pea Puree)
Categories: German Vegetable Ethnic
Yield: 6 Servings
| 2 | c | Yellow Split-peas; Dry |
| 6 | c | Stock, Broth; Or Water |
| 1 | | Onion; Large, Whole |
| 1 | | Carrot; Large |
| 1 | | Turnip or Parsnip; Large |
| 1/8 | ts | Marjoram; Dried |
| 1/8 | ts | Thyme; Dried |
| 1 | ts | Salt |
| 1 | | Onion; Small, Minced |
| 2 | tb | Butter; Melted |
| 2 | tb | Unbleached Flour |
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.