NEWFOUNDLAND-STYLE PEA SOUP
This is a tasty soup made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.9 g, Cholesterol 19.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 1.2 g, Sodium 234.3 mg, Sugar 1.6 g
NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)
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.
Provided by Kerri Lake
Categories Vegetable
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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 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
NEWFOUNDLAND-STYLE PEA SOUP
This is a tasty soup made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!
Provided by Allrecipes Member
Categories Bean and Pea Soups
Time 9h10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.9 g, Cholesterol 19.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 1.2 g, Sodium 234.3 mg, Sugar 1.6 g
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