| 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.
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