Newfoundland Split Pea Soup Food

NEWFOUNDLAND PEA SOUP AND DOUGH BOYS

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.

NEWFOUNDLAND-STYLE PEA SOUP

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.

NEWFOUNDLAND PEA SOUP

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)

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 SPLIT PEA SOUP

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