Pea Soup With Doughboys Recipes

NEWFOUNDLAND PEA SOUP AND DOUGH BOYS

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.

PEA SOUP WITH DOUGHBOYS

Steps:

• Soak salt meat and split peas separately ovenight. (If using a ham bone, it does not need to be soaked.).
• Combine meat, peas, water and chopped onion in a large saucepan.
• Bring to a boil; simmer 2-3 hours or until peas are soft.
• Remove meat; remove from bone and cut into pieces.
• Return to saucepan and add celery, potatoes and carrots.
• Simmer 30 minutes or until vegetables are nearly tender.
• While soup simmers, mix together flour, baking powder and salt.
• Cut in margarine; add water or milk to make a soft dough.
• Drop by teaspoonfuls into soup.
• Cover tightly and cook 15 minutes. If soup is too thick, thin with water.
• Reheat and serve.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• For the soup:.
• 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.
• Make doughboys as follows:.
• 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.

NEWFOUNDLAND-STYLE PEA SOUP

Steps:

• Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
• Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.