| 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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