Erbsenpuree (Yellow Split-Pea Puree)

• 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

1. Presoak peas, if necessary, according to package directions.
2. Drain well, if presoaked.
3. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
4. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
5. Drain well.
6. Mash peas and vegetables in blender or press through a sieve.
7. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
8. Add to blended peas and vegetables.
9. Beat until fluffy and serve hot.

yellow split peas, stock, onion, carrot, parsnip, marjoram, thyme, salt, onion, butter, flour

Taken from www.food.com/recipe/erbsenpuree-yellow-split-pea-puree-6453 (may not work)