| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | German, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | c | Yellow Split-peas; Dry |
| 6 | c | Stock, Broth; Or Water |
| 1 | Onion; Large, Whole | |
| 1 | Carrot; Large | |
| 1 | Turnip or Parsnip; Large | |
| 1/8 | ts | Marjoram; Dried |
| 1/8 | ts | Thyme; Dried |
| 1 | ts | Salt |
| 1 | Onion; Small, Minced | |
| 2 | tb | Butter; Melted |
| 2 | tb | Unbleached Flour |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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