Erbsenpuree (Yellow Split-Pea Puree)

Ingredients

Ingredients

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.