Erbsenpuree (Yellow Split-Pea Puree)

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.