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German   -   Erbsenpuree (Yellow Split-Pea Puree)   adapted from unknown

  • 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
Directions 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.
Serves 6
Time to Make 0:00

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