Erbsenpuree (yellow Split-Pea Puree) Recipe

Ingredients

Directions

1. Presoak peas, if necessary, according to package directions.
2. Drain well, if presoaked.
3. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
4. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
5. Drain well.
6. Mash peas and vegetables in blender or press through a sieve.
7. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
8. Add to blended peas and vegetables.
9. Beat until fluffy and serve hot.