Newfoundland Pea Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 ham bone
02 -
4 cloves garlic, roughly chopped
03 -
1 large carrot, coarsely grated
04 -
1 small onion, chopped
05 -
12 cups water
06 -
2 cups dried yellow split peas
07 -
3-4 bay leaves
08 -
1 tbsp dried thyme
09 -
1 tsp coarsely ground white or black pepper
→ Additional Ingredients
10 -
3 cups diced carrots
11 -
1 large red or sweet white onion, about 1½ cups diced
12 -
3 cups diced baked smoked ham
→ Dough Boys
13 -
2 cups flour
14 -
2 tbsp sugar
15 -
1 tsp baking soda
16 -
2 tsp baking powder
17 -
½ tsp salt
18 -
1 cup warm milk
19 -
¼ cup melted butter
# Instructions:
01 -
Simmer the ham bone, garlic, grated carrot, small onion, and water 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.
02 -
Add the split peas, bay leaves, dried thyme, and pepper to the stock. Simmer gently for about 45 minutes, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
03 -
Add the diced carrots and diced ham to the soup. Simmer for an additional 10 minutes while stirring occasionally. Taste the soup and adjust the salt if necessary.
04 -
Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a wooden spoon, quickly mix in the milk and melted butter until a soft dough forms. Avoid over-mixing.
05 -
Ensure the soup is gently simmering. Drop the dough by heaping tablespoonfuls into the pot. Cover and do not remove the lid for 15 minutes. After 15 minutes, remove the dough boys from the pot.
06 -
Stir the soup one final time to ensure nothing is sticking to the bottom of the pot. Remove the bay leaves and serve the soup with the dough boys.
# Notes:
01 -
The saltiness of the soup will depend on the ham used, so add salt sparingly and adjust according to taste.
02 -
Avoid overworking the dough for light and fluffy dough boys.