Name: Erbsenpuree (Yellow Split-Pea Puree)
Total time: 2 h 2 min
Yield: 6 serving(s)
Ingredients: 2 cups yellow split peas, Dry; 6 cups stock, Broth, Or Water; 1 large onion; 1 large carrot; 1 large turnips or 1 large parsnip; 1/8 teaspoon marjoram, Dried; 1/8 teaspoon thyme, Dried; 1 teaspoon salt; 1 small onion, Minced; 2 tablespoons butter, Melted; 2 tablespoons unbleached flour

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Recipe by Julesong

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Erbsenpuree (Yellow Split-Pea Puree) created by Bergy

Ready In:: 2hrs 2mins
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ingredients

2 cups yellow split peas, Dry
6 cups stock, Broth, Or Water
1 large onion
1 large carrot
1 large turnips or 1 large parsnip
¹⁄₈ teaspoon marjoram, Dried
¹⁄₈ teaspoon thyme, Dried
1 teaspoon salt
1 small onion, Minced
2 tablespoons butter, Melted
2 tablespoons unbleached flour

directions

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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RECIPE MADE WITH LOVE BY

@Julesong

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@Julesong

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photo by Bergy

1/6/2006
review by Bergy

1/6/2006

Lovely flavor from the added vegetables - I was making this for a vegetarian friend so it was great that the usual ham bone was missing Thanks Julesong for tasty soup
creation by Julesong

3/6/2000