Recipe - Erbsenpuree (Yellow Split-Pea Puree)

2 cup Yellow Splitpeas; Dry
6 cup Stock, Broth; Or Water
1 Onion; Large, Whole
1 Carrot; Large
1 Turnip or Parsnip; Large
1/8 teaspoon Marjoram; Dried
1/8 teaspoon Thyme; Dried
1 teaspoon Salt
1 Onion; Small, Minced
2 tablespoon Butter; Melted
2 tablespoon Unbleached Flour

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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini