Yellow split-pea puree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow split-peas; dry |
| 6 | cups | Stock, broth; or water |
| 1 | each | Onion; large, whole |
| 1 | each | Carrot; large |
| 1 | each | Turnip or parsnip; large |
| ⅛ | teaspoon | Marjoram; dried |
| ⅛ | teaspoon | Thyme; dried |
| 1 | teaspoon | Salt |
| 1 | each | Onion; small, minced |
| 2 | tablespoons | Butter; melted |
| 2 | tablespoons | Unbleached 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, 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.