Pea Soup and Doughboys
published by Moses Ingram on Feb 9, 2012
A hearty Winter’s Meal.
Peas Soup and Doughboys It was the early French settlers who introduced this hearty pea soup to the people of Newfoundland or as they called the island Terre-Neuve. Even today, it is nice to come home to the tantalizing aroma of delicious pea soup simmering on the stove on a cold crisp winter’s day. Soaking : 6-8 hours Cooking Time: 3 hours2 cups salt beef, diced (or a ham bone) 2 cups yellow split peas 1 cup onions, chopped 1 cup turnip, diced 1 cup carrot, diced ½ cup celery, chopped (optional) Pepper to taste Doughboys 1½ cups all purpose flour 1 tablespoon of baking powder ½ teaspoon of salt ½ - 1 cup water or milk Soak salt beef and peas separately in cold water overnight. (soaking is not necessary for ham bone.) Drain meat and place in large saucepan. Add 8 cups of cold water; bring to a boil. Simmer 30 minutes.