Best Erbsenpuree Yellow Split Pea Puree Recipes

Erbsenpuree (Yellow Split-Pea Puree) image

Provided by Julesong

Categories Vegetable

Time 2h2m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Greek Yellow Split Pea Purée image

Provided by Martha Rose Shulman

Time 2h45m

Yield Serves six to eight

Number Of Ingredients 6

1/4 cup extra virgin olive oil
1 medium red onion, chopped
2 cups yellow split peas, washed and picked over
Salt to taste
1 to 2 tablespoons freshly squeezed lemon juice (optional)
Pita bread, endive or small romaine lettuce leaves, or crudités for dipping

Steps:

Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.