Best Newfoundland Style Pea Soup With Doughboys Dumplings Recipes

NEWFOUNDLAND PEA SOUP AND DOUGH BOYS

Newfoundland Pea Soup and Dough Boys image

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

Ingredients

2 cups flour
2 tbsp sugar
1 tsp baking soda
2 tsp baking powder
½ tsp salt
Very quickly mix in with a wooden spoon:
1 cup warm milk
¼ cup melted butter
1 ham bone
4 cloves roughly chopped garlic
1 large coarsely grated carrot
1 small onion, , chopped
12 cups water
2 cups dried yellow split peas
3-4 bay leaves
1 tbsp dried thyme
1 tsp coarsely ground white or black pepper, , your preference.
3 cups diced carrots
1 large red or sweet white onion, , about 1½ cups diced (yellow onions are traditional, so use them if you want but I use sweeter onions to balance the saltiness of the ham.)
3 cups diced baked smoked ham

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 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

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

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.