Erbsenpuree (Yellow Split-Pea Puree)

Course : German
Serves: 6
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2 cups yellow split-peas -- dry
6 cups stock -- broth, or water
1 large Onion
1 large carrot
1 large turnip or parsnip
1/8 teaspoon marjoram -- dried
1/8 teaspoon thyme -- dried
1 teaspoon salt
1 small Onion minced
2 tablespoons butter -- melted
2 tablespoons unbleached flour

Preparation / 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, sauté 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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