Erbsenpuree (Yellow Split-Pea Puree) - cooking recipe

Ingredients

2 cups yellow split peas, Dry
6 cups stock, Broth, Or Water
1 large onion
1 large carrot
1 large turnips or 1 large parsnip
1/8 teaspoon marjoram, Dried
1/8 teaspoon thyme, Dried
1 teaspoon salt
1 small onion, Minced
2 tablespoons butter, Melted
2 tablespoons unbleached flour

Preparation

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.