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Erbsenpuree (Yellow Split-pea Puree)
Servings: 6
2 c yellow split-peas
6 c stock or water
1 onion
1 carrot
1 turnip or parsnip
1/8 t marjoram
1/8 t thyme
1 t salt
1 onion, minced
2 T butter, melted
2 T 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.
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Splitpea Puree