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Yellow Split-Pea Puree
Ingredients
2 cups yellow split-peas, dry
1 onion, large, whole
1 turnip (or parsnip), large
⅛ teaspoon thyme, dried
1 onion, small, minced
2 tablespoons unbleached flour
6 cups stock, broth, or water
1 carrot, large
⅛ teaspoon marjoram, dried
1 teaspoon salt
2 tablespoons butter, melted
Details
Serves: 6
Method
Pre-soak peas, if necessary, according to package directions. Drain well, if pre-soaked. 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 ½ 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.
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