Best Pea Soup With Butter Dumplings From The Vegetarian Epicure Recipes

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

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.

SPLIT PEA SOUP

Steps:

• Toss the butter into a soup kettle and add the olive oil. Melt them together over medium-high heat. Then add the onions and celery, seasoning with a pinch of salt and pepper. Cook til the veggies are soft; then add the garlic and cook for 1 minute more. Douse with the broth, dump in the split peas, and drop in the bay leaf. Cover and bring the broth to a boil; then crack the lid and turn down the heat to low. Simmer 45 minutes, or til the peas start to soften. With the back of a slotted spoon, press down on the peas in the pot to crush them a bit. Simmer for another 15 to 30 minutes, til the peas are nice and soft.
• Stir in the ham, carrots, and frozen peas. Season the soup with thyme, freshly ground black pepper, and some more salt if you think it needs it. Now perk everything up with Tabasco, and simmer gently 5 minutes more. Fish out the bay leaf, pour the soup into bowls, and serve.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.