NEWFOUNDLAND PEA SOUP AND DOUGH BOYS
Traditional Newfoundland Pea Soup and Dough Boys. A hearty local favorite that has warmed many a belly over the decades.
Provided by Barry C. Parsons
Categories Soups
Time 3h
Number Of Ingredients 20
Steps:
- Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.
- Add the split peas, bay leaves, dried thyme, pepper and red onion. If you are using salt beef, add it here.
- I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide.
- Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot.
- Add the diced carrots and diced ham.
- Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot
- Sift together the flour, sugar, baking powder, baking soda and salt.
- Using a wooden spoon, very quickly mix in the milk and melted butter.
- Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing.
- Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup.
- Place the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.
Nutrition Facts : Calories 309 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize One tenth of pot, Sodium 929 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PEA SOUP AMUSE BOUCHE
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a blender, combine peas and stock and purée. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil). Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
- Add additional cream if desired and salt to taste, remembering soup should be sweet. Just before serving, froth soup with an immersion blender and serve in espresso cups. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 264 milligrams, Sugar 3 grams
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
AMUSE-BOUCHE, BRIE AND CRAB SOUP
Don't be scared, time to get fancy! I am totally into elegant dishes, and this is one of my favorites. Amuse-Boushe "a little bite" of a flavorful soup to begin a dinner party. This is NOT a large quantity soup, it is designed to be a small taste, prior to dinner. COOKS NOTE: This can be made ahead of time.
Provided by Mooseybear
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring constantly until the onions are soft and translucent, do not let it brown. About 5-8 minutes.
- Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until mixture thickens. About 3-5 minutes tops, use your judgment
- At this point, the soup can be covered and set aside until serving time.
- Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil.
- Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
- Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
- Open each pea pod and fill with a piece of crab meat. Lay the pea pod filled with the crab meat across the demitasse cup and serve.
Nutrition Facts : Calories 196.7, Fat 18.5, SaturatedFat 11.5, Cholesterol 65.4, Sodium 194.3, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 3.6
AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET
Make and share this Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet recipe from Food.com.
Provided by Ambervim
Categories High Protein
Time 20m
Yield 8 Each
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
- Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
- In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.
Nutrition Facts : Calories 143.7, Fat 8.9, SaturatedFat 5.4, Cholesterol 27.6, Sodium 455.4, Carbohydrate 3.9, Fiber 1, Sugar 1.3, Protein 11.9
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