Newfoundland Style Pea Soup With Doughboys (Dumplings)

Name: Newfoundland Style Pea Soup With Doughboys (Dumplings)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by Kerri Lake

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.

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READY IN: 4hrs 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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

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.

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