Newfoundland Style Pea Soup With Doughboys Dumplings Food

TRADITIONAL NEWFOUNDLAND PEAS SOUP & DOUGHBOYS

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.

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 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 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.