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Erbsenpuree (Yellow Split-Pea Puree)



6 Servings
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


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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