---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Erbsenpuree (Yellow Split-Pea Puree)
  Categories: German, Vegetables
       Yield: 6 servings
  
       2 c  Yellow Split-peas; Dry            1/8 ts Thyme; Dried
       6 c  Stock, Broth; Or Water              1 ts Salt
       1 ea Onion; Large, Whole                 1 ea Onion; Small, Minced
       1 ea Carrot; Large                       2 tb Butter; Melted
       1 ea Turnip or Parsnip; Large            2 tb Unbleached Flour
     1/8 ts Marjoram; Dried                
  
   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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