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Erbsenpuree (Yellow Split-Pea Puree)

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

2 hrs

Ready

2 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups yellow split peas
dry
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6 cups stock
broth, or water
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1 each onions
large,
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1 each carrots
large
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1 each turnip
or parsnip, large
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teaspoon marjoram
dried
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teaspoon thyme
dried
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1 teaspoon salt
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1 each onions
small,
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2 tablespoons butter
melted
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2 tablespoons unbleached all-purpose flour
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Ingredients

Amount Measure Ingredient Features
473 ml yellow split peas
dry
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1.4 l stock
broth, or water
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1 each onions
large,
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1 each carrots
large
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1 each turnip
or parsnip, large
* Camera
0.6 ml marjoram
dried
* Camera
0.6 ml thyme
dried
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5 ml salt
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1 each onions
small,
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3E+1 ml butter
melted
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3E+1 ml unbleached all-purpose flour
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Directions

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 1½ to 2 hours.

Drain well.

Mash peas and vegetables in blender or press through a sieve.

In a small frying pan, sauté 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.



* not incl. in nutrient facts Arrow up button

Comments


michelle_neil

HOw many mls in a cup and how many in a tablespoon for this recipe please?

 

 

Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 37118% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 781mg 33%
Total Carbohydrate 18g 18%
Dietary Fiber 18g 71%
Sugars g
Protein 46g
Vitamin A 39% Vitamin C 8%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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