Pea Soup With Doughboys Recipes

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NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)



Newfoundland Style Pea Soup With Doughboys (Dumplings) image

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

2 cups split peas
1 onion, chopped
1 cup celery, diced
1 cup potato, diced
1/2 turnip, diced
3 carrots, diced
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

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.

PEA SOUP WITH DOUGHBOYS



Pea Soup With Doughboys image

This recipe is from Extending the Table and is submitted for ZWT4. Cooking time does NOT include overnight soaking time.

Provided by luvinlif2k

Categories     Canadian

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb salt pork or 1 lb ham bone
2 cups split peas
2 quarts water
1 onion, chopped
1 cup celery, diced
1 cup potato, diced
3 carrots, diced
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons margarine
2/3 cup water or 2/3 cup milk

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.

Nutrition Facts : Calories 997.3, Fat 67.8, SaturatedFat 23.4, Cholesterol 65.1, Sodium 1573.2, Carbohydrate 73.8, Fiber 19.5, Sugar 8, Protein 24.3

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