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Yellow Split-Pea Puree

Ingredients: 2 Cup(s) Yellow split-peas; dry 6 Cup(s) Stock, broth; or water 1 Onion; large, whole 1 Carrot; large 1 large Turnip or parsnip 1/8 Teaspoon(s) Marjoram; dried 1/8 Teaspoon(s) Thyme; dried 1 Teaspoon(s) Salt 1 Onion; small, minced 2 Tablespoon(s) Butter; melted 2 Tablespoon(s) 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.
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