Erbsenpuree (yellow Split-pea Puree)

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	t	Marjoram, Dried
1/8	t	Thyme, Dried
1	t	Salt
1		Onion, Small Minced
2	T	Butter, Melted
2	T	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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