Made This Recipe? Add Your Photo
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.
For the soup
- 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
For the doughboys
- 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
- 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.
Totally awesome, just like my mom used to make.