Erbsenpuree (Yellow Split-Pea Puree) Recipe

Name: Erbsenpuree (Yellow Split-Pea Puree)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yellow split peas, Dry; 6 cups stock, Broth, Or Water; 1 large onion; 1 large carrot; 1 large turnips or 1 large parsnip; 1/8 teaspoon marjoram, Dried; 1/8 teaspoon thyme, Dried; 1 teaspoon salt; 1 small onion, Minced; 2 tablespoons butter, Melted; 2 tablespoons unbleached flour

Servings: persons

2 cups yellow split peas, Dry
6 cups stock, Broth, Or Water
1 large onion
1 large carrot
1 large turnips or 1 large parsnip
1/8 teaspoon marjoram, Dried
1/8 teaspoon thyme, Dried
1 teaspoon salt
1 small onion, Minced
2 tablespoons butter, Melted
2 tablespoons unbleached flour

1
Presoak peas, if necessary, according to package directions.
2
Drain well, if presoaked.
3
In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
4
Cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
5
Drain well.
6
Mash peas and vegetables in blender or press through a sieve.
7
In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
8
Add to blended peas and vegetables.
9
Beat until fluffy and serve hot.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups yellow split peas, Dry, 6 cups stock, Broth, Or Water, 1 large onion, 1 large carrot, and more.

Yes, Erbsenpuree (Yellow Split-Pea Puree) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Erbsenpuree (Yellow Split-Pea Puree)

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