Best 2 Erbsenpuree Yellow Split Pea Puree Recipes

**Erbsenpüree: A Culinary Journey Through Germany**

Embark on a culinary journey to Germany with Erbsenpüree, a traditional and comforting dish that showcases the versatility of yellow split peas. This humble puree has been a staple in German households for generations, offering a delightful blend of flavors and textures that will warm your soul. Discover the simplicity of this classic dish and explore variations that add a unique twist to the original. Whether you prefer a smooth and creamy texture or a rustic and chunky consistency, Erbsenpüree has something for every palate. Dive into the recipes and let the vibrant flavors of this German delicacy transport you to the heart of its culinary heritage.

**Recipes Included:**

1. **Classic Erbsenpüree:** Experience the authentic taste of Erbsenpüree with this basic recipe that highlights the natural flavors of yellow split peas. Follow step-by-step instructions to create a smooth and creamy puree that pairs perfectly with traditional German dishes like Bratwurst and Sauerkraut.

2. **Smoked Salmon Erbsenpüree:** Elevate your Erbsenpüree with the addition of smoked salmon, adding a rich and smoky flavor that complements the delicate taste of the peas. This variation is perfect for special occasions or when you want to impress your guests with a unique and flavorful dish.

3. **Spiced Erbsenpüree:** Embark on a culinary adventure with this spiced Erbsenpüree that incorporates a blend of aromatic spices like cumin, coriander, and paprika. These spices add a warm and exotic touch to the puree, making it an excellent accompaniment to grilled meats or roasted vegetables.

4. **Roasted Garlic Erbsenpüree:** Transform your Erbsenpüree into a culinary masterpiece with the addition of roasted garlic. The caramelized garlic adds a nutty and slightly sweet flavor to the puree, creating a rich and complex dish that will leave you wanting more.

5. **Erbsenpüree with Bacon and Onions:** Indulge in the hearty and savory flavors of this Erbsenpüree variation that incorporates crispy bacon and sautéed onions. The bacon adds a smoky and salty touch, while the onions provide a sweet and aromatic balance. This dish is sure to become a family favorite.

Let's cook with our recipes!

ERBSENPUREE (YELLOW SPLIT-PEA PUREE)

Erbsenpuree (Yellow Split-Pea Puree) image

Make and share this Erbsenpuree (Yellow Split-Pea Puree) recipe from Food.com.

Provided by Julesong

Categories Vegetable

Time 2h2m

Yield 6 serving(s)

Number Of Ingredients 11

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

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

Greek Yellow Split Pea Purée image

If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.

Provided by Martha Rose Shulman

Categories dips and spreads, appetizer

Time 2h45m

Yield Serves six to eight

Number Of Ingredients 6

Ingredients

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.

Tips:

Soak the peas: Soaking the peas overnight or for at least 4 hours will help them cook more evenly and reduce the cooking time.
Use a good quality vegetable broth: The broth is an important part of the flavor of the soup, so use a good quality broth that you enjoy the taste of.
Add vegetables and herbs to taste: You can add any vegetables or herbs that you like to the soup. Some good options include carrots, celery, onions, garlic, thyme, and rosemary.
Season to taste: Once the soup is cooked, season it to taste with salt and pepper.
Serve hot: Erbsenpuree is best served hot, with a dollop of sour cream or yogurt and a sprinkle of fresh herbs.

Conclusion:

Erbsenpuree is a delicious and nutritious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and satisfying soup, give erbsenpuree a try.