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Cooked by: Chef / Last Modified: 5/31/2008 / Base: Vegetables / Number of Servings: 6 |
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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.
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 |
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