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.

• Ready In: 4 hrs 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. For the soup:.
2. 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.
3. Make doughboys as follows:.
4. 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.