European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Erbsenpuree (yellow split-pea puree)

Yield: 6 Servings

Ingredients:

• 2 c Yellow Split-peas; Dry
• 6 c Stock Broth; Or Water
• 1 ea Onion; Large Whole
• 1 ea Carrot; Large
• 1 ea Turnip or Parsnip; Large
• 1/8 ts Marjoram; Dried
• 1/8 ts Thyme; Dried
• 1 ts Salt
• 1 ea 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.

Web Standards & Support: