Erbsenpuree (Yellow Split-Pea Puree)

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Title: Erbsenpuree (Yellow Split-Pea Puree)
Categories: German, Vegetables
Yield: 6 servings

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

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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