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Erbsenpuree (Yellow Split-pea Puree)

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      Title: ERBSENPUREE (YELLOW SPLIT-PEA PUREE)
 Categories: German, Vegetables
      Yield: 6 Servings
 
      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
 
  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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