Erbsenpuree (Yellow Split-Pea Puree)
Author: Kitchens
  • 2 Cups yellow split-peas; dry
  • 6 Cups stock, broth; or water
  • 1 each onion; large, whole
  • 1 each carrot; large
  • 1 each turnip or parsnip; large
  • 1/8 teaspoon marjoram; dried
  • 1/8 teaspoon thyme; dried
  • 1 teaspoon salt
  • 1 each onion; small, minced
  • 2 Tablespoons butter; melted
  • 2 Tablespoons unbleached flour
  1. 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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