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Erbsenpuree (Yellow Split-Pea Puree)

Erbsenpuree (Yellow Split-Pea Puree) is a home-style recipe made with Yellow Split Peas, Stock Broth, Onion Large, Carrot, Turnip Or Parsnip, and Marjoram. Serves 6.

Ingredientes

• 2.0 cup Yellow Split Peas
• 6.0 cup Stock Broth
• 1.0 Onion Large
• 1.0 Carrot

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Preparo (prévia)

1. 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.

2. 2

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