Erbsenpuree (Yellow Split-Pea Puree)

Servings: 6
Ingredients:

2 c  Yellow Split-peas; Dry
6 c  Stock, Broth; Or Water
1 ea Onion; Large, Whole
1 ea Carrot; Large
1 ea Turnip or Parsnip; Large
1/8 t  Marjoram; Dried
1/8 t  Thyme; Dried
1 t  Salt
1 ea Onion; Small, Minced
2 T  Butter; Melted
2 T  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 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.