Newfoundland Style Pea Soup With Doughboys (Dumplings) |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland. Ingredients:
2 cups split peas |
1 onion, chopped |
1 cup celery, diced |
1 cup potato, diced |
1/2 turnip, diced |
3 carrots, diced |
1 lb salt meat or 1 lb spareribs or 1 lb ham bone |
1 1/2 cups flour |
1/4 cup butter |
3 teaspoons baking powder |
1 teaspoon salt |
1/2-3/4 cup water or 1/2-3/4 cup milk |
Directions:
1. For the soup:.
2. Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
3. Make doughboys as follows:.
4. Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.
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