Erbsenpuree (Yellow Split-Pea Puree) Recipe

Step 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.

Things You'll Need

  • 2c Yellow Split-peas; Dry
  • 6c Stock, Broth; Or Water
  • 1ea Onion; Large, Whole
  • 1ea Carrot; Large
  • 1ea Turnip or Parsnip; Large
  • 1/8ts Marjoram; Dried
  • 1/8ts Thyme; Dried
  • 1ts Salt
  • 1ea Onion; Small, Minced
  • 2tb Butter; Melted
  • 2tb Unbleached Flour

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