Erbsenpuree (Yellow Split-Pea Puree)

  • Prep Time: 0 mins
  • Total Time: 2 hrs 2 mins
  • Servings: 6
  • Ingredients

  • 2cupsyellow split peas, Dry
  • 6cupsstock, Broth, Or Water
  • 1largeonion
  • 1largecarrot
  • 1large turnips or 1largeparsnip
  • 1/8 teaspoonmarjoram, Dried
  • 1/8 teaspoonthyme, Dried
  • 1teaspoonsalt
  • 1smallonion, Minced
  • 2tablespoonsbutter, Melted
  • 2tablespoonsunbleached 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.
  • Reviews

  • “Lovely flavor from the added vegetables – I was making this for a vegetarian friend so it was great that the usual ham bone was missing Thanks Julesong fortasty soup”

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