Erbsenpuree (Yellow Split-Pea Puree)

Serving Size  : 6     Preparation Time : 0:00

Categories    : German

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

       2       cup  yellow split-peas -- dry

       6       cup  stock, broth -- or water

       1                onion; large -- whole

       1                carrot -- large

       1                turnip or parsnip -- large

     1/8      teaspoon  marjoram -- dried

     1/8      teaspoon  thyme -- dried

       1       teaspoon  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.