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Erbsenpuree (Yellow Split-Pea Puree)

ethnic, vegetables

2 cup yellow split-peas; dry
1 each onion; large, whole
1 each turnip or parsnip; large
1/8 teaspoon thyme; dried
1 each onion; small, minced
2 tablespoon unbleached flour
6 cup stock, broth; or water
1 each carrot; large
1/8 teaspoon marjoram; dried
1 teaspoon salt
2 tablespoon butter; melted

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.

Yield: 6 servings

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