Pea Soup With Butter Dumplings 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.

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

TEENY TINY BUTTER DUMPLINGS FOR ONE

Steps:

• 1. Cream butter and egg. Add salt, baking powder and flour.
• 2. Bring soup or broth to a boil.
• 3. Drop dough from teaspoon into boiling mixture, cover, and simmer for 8 minutes. *If the steam hurts your hands, this is an alternative way to drop in the dough: Put the mixture into a zip-lock plastic bag. Snip off a corner. Keep a cup of cold water next to you to wet you fingers, and squeeze out the dough through corner of bag, snipping off dough with your fingers. Wet finger tips as needed. This way your hands can be held to the side of pot, rather than directly above the steam.

GOOD OLD SOUTHERN PEAS AND DUMPLINS

Steps:

• 1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
• 2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
• 3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
• 4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.

GREEN PEAS AND DUMPLINGS

Steps:

• Shell and wash peas; drain.
• Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes.
• Melt butter in a heavy sauce pan over low heat. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas.
• Top with biscuits and sprinkle lightly with onion salt. Cover and cook 15 minutes or until the biscuits are done.

PEA SOUP WITH BUTTER DUMPLINGS (FROM THE VEGETARIAN EPICURE)

Steps:

• Soup: Cook the peas in the water and sugar until they are quite soft, about 1/2 hour. Then press the soup through a sieve or put it in the blender for a few moments. Season this thin puree with salt and pepper and stir in the wine. Melt the butter in the skillet and stir in the flour. Le the roux cook over a very low flame for a few minutes, stirring constantly. Then stir in a cup or two of the soup and whisk until smooth. Return the thickened soup to the rest and blend well. Dumplings: To make the batter, soften the butter as much as possible, short of melting it. Beat the eggs with the flour and beat in the butter. Season with salt and nutmeg. Drop the batter into gently boiling soup by half-teaspoons. When the dumplings have risen to the top, they need 5 more minutes before they are done.