NEWFOUNDLAND PEA SOUP AND DOUGH BOYS
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
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
This is a tasty soup made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
- Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.9 g, Cholesterol 19.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 1.2 g, Sodium 234.3 mg, Sugar 1.6 g
NEWFOUNDLAND JIGG'S DINNER
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 11h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g
NEWFOUNDLAND PEA SOUP
If you've ever visited Newfoundland, I doubt you escaped without tasting some of the best pea soup in the world. Enjoy!
Provided by Pamma Lamma
Categories Low Cholesterol
Time 1h20m
Yield 1 pot
Number Of Ingredients 14
Steps:
- Soup: Add the 2 cups of yellow split peas to the saucepan with the water and the onion.
- Bring to a boil, and allow to simmer for 30 minutes or until tender.
- Add the ham, carrot and turnip and cook for about 15 minutes or until vegetables are softened.
- Add in potatoe and cook until soft.
- Dumplings: Mix together flour, baking powder, and salt in a mixing bowl.
- Cut margarine into the flour until the mixture looks like fine crumbs.
- Stir in water.
- Drop the dough into the soup by spoonfuls.
- Boil uncovered for 10 minutes.
- Cover and cook for 10 more minutes.
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.
Provided by Kerri Lake
Categories Vegetable
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
NEWFOUNDLAND PEA SOUP
Steps:
- Soak salt beef and split peas in cold water overnight or 24 hours.
- Drain the salt beef and cut into small pieces,
- Drain the split peas and add both to a large pot along with the diced onion.
- Add 12 cups of water to the pot. Simmer for 2 hours or until the peas have dissolved and the beef is tender. Check every 30 minutes to give it a stir and add extra water if needed.
- Dice the carrot, potato, turnip and parsnip. Add to the soup and cook for 20 minutes.
- For the dough boys, mix the flour, salt and baking powder. Mix with the cold butter with your hands. Add the milk until you have a smooth batter.
- Use a small cookie scoop to drop small balls of dough into the soup.
- Cover and cook for 10-15 minutes. At this point the vegetables should also be cooked through.
- Take out the dough boys and serve the soup with dough boys on top.
Nutrition Facts :
TRADITIONAL NEWFOUNDLAND PEAS SOUP & DOUGHBOYS
Delicious bowl of peas soup and dough boys, slow cooked with fresh veggies.Hi and welcome to our website! If you are looking for a tasty homemade PEAS SOUP recipe you are in the right place, so take a few minutes to watch our short video tutorial and print our recipe posted below. Creamy peas soup with small doughboys and packed full of fresh vegetablesI also like making it this way by starting from scratch and building the flavours in with fresh vegetables and herbs. Also the broth from my Jiggs dinner. This delicious pot of peas soup and doughboys are my family's favourite soup, we look forward to left over peas pudding from our Jiggs dinner and turning it into soup the next day. No matter how you make it you will love the end result and I'm sure it will be your favourite soup as well. Peas soup and doughboys with pieces of picnic ham, salt beef and lots of fresh vegetables.Freshly cut vegetablesTasty dough boys and with the simples of ingredients and its so tasty in this type of soup.I can say so much about this delicious peas soup, the creamy texture and homemade doughboys makes this soup two thumbs up. You can make it from scratch or from your leftover peas pudding from your jiggs dinner, I will share with you that like to have available for you to see. Traditional Newfoundland Jiggs Dinner Traditional Newfoundland Jiggs DinnerI will share with you a couple more soups you may like to try. Traditional Newfoundland Turkey Soup Homemade turkey soup with fresh vegetables and flavoured with garlic and ginger and a side of home made bread.I will also share my Homemade White Bread recipe and video with you. Traditional Newfoundland Homemade White Bread Freshly baked bread, with a lightly coat of butter melting over the bread.Please continue on to our recipe and if you like print out a copy for your files. You can also bottle the soup for another meal. refrigerate only! Bottle your peas soup for another meal and store in the fridge.
Provided by Bonita's Kitchen
Yield 1
Number Of Ingredients 18
Steps:
- Method: 1 -In a bowl of cold water soak salt beef or salt spareribs and in another bowl of cold water soak your yellow split peas overnight. 2 - The next day, Start the cooking on your salt beef in a pot of hot water for about 30 minutes then drain off and cut in small pieces. 3 -Drain off water from your peas, then in a large boiler add six cups of broth and salt beef also pieces of ham start boiling on a medium heat with lid half opened, for one hour stirring occasionally. 4 - After cooking for one hour add all your vegetables and black pepper, butter continue boiling on a medium heat stirring occasionally for another hour. 5 - When peas soup have almost cooked start adding your dough for your doughboys, take scoops of dough with a tbsp and drop in the soup cook for about five to ten minutes covered. 6 - Start plating peas soup and top with fresh herbs and more black pepper. "Peas cooked in a cotton bag with your boiled jiggs dinner also can be used for your peas soup, just add vegetables and broth boil for about half hour then add doughboys cook for another five minutes." Doughboys recipe: 1 1/2 cups flour 1/4 cup butter 3 teaspoons baking powder 1 teaspoon salt 1 cup cold water or milk Doughboys method: 1. Cut butter into small pieces then add to flour, baking powder and salt. 2. Add water or milk to make a soft dough. 3. Drop a tablespoon full into soup, cover pot tightly and cook for 5 to 10 minutes.
Nutrition Facts :
NEWFOUNDLAND SPLIT PEA SOUP
a nice, thick, satisfying pea soup made with root vegetables. Perfect for a cold fall evening!In NL, this soup would be made with salted beef (salt meat), but i omitted this ingredient from the recipe because most of you won't be able to buy it! You can substitute cured ham for salt meat, but it's not the same!
Categories Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads
Yield 8
Number Of Ingredients 6
Steps:
- Pour water into a large soup pot, add split peas and bring to a rapid boil over high heat for approx 30 minutes
- (note: soaking peas overnight will cut down on cook time)
- (((if using salt meat or ham, cut into bite-sized pieces and bring to a boil in a separate pot. Boil meat for approx 30 mins, and remove from heat. drain salty liquid from meat, rinse with cold water, and let stand. Nutritional info for this recipe is for soup that is meatless)))
- add onion (skin removed) to boiling peas and lower heat, allow to simmer for approx 1 hour or until peas are mushy and liquid has thickened to soup-like consistency
- ((if you are using ham or salt meat, add now))
- note: you may need to add water to get soup to desired thickness. I like my pea soup to be very, very thick. Feel free to add water to boiling peas to suit your own tastes!
- once soup consistency has been reached, add diced veggies and simmer soup until veggies reach desired tenderness.
- (in Newfoundland, chefs add 'dough by's' to the boiling soup in the last 20 minutes. These are simple flour/water/baking soda dumplings that swell up and go great with the soup! a good recipe for dough 'bys (and another recipe for the soup) can be found at http://www.recipezaar.com/Newfoundland-Style-Pea-Soup-With-Doughboys-Dumplings-332086)
- serve and enjoy!
- makes approx. 8 1-cup servings
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
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