Erbsenpuree (yellow Split-pea Puree) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Yellow Split-peas, Dry
6 cup: Stock, Broth, Or Water
1 each: Onion, Large, Whole
1 each: Carrot, Large
1 each: Turnip or Parsnip, Large
1/8 tsp: Marjoram, Dried
1/8 tsp: Thyme, Dried
1 tsp: Salt,
1 each: Onion, Small, Minced
2 tbsp: Butter, Melted
2 tbsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp