Don't miss another issue…      Subscribe

Erbsenpuree (Yellow Split-Pea Puree)

 

40

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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

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

Add review

 

 

Comments

michelle_neil

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

about 11 years ago

Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 37118% of calories 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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed