Peas Soup & Doughboys - Traditional Newfoundland - Bonita's Kitchen

split peas

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Yellow split peas are often less expensive and can be used similarly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective alternative.

Soak 2 cups of split peas in water overnight and drain the water off the next day.

Add the soaked peas to a large pot.

Pour in 5 to 6 cups of vegetable broth or stock from jigs dinner.

Add 1 cup of cooked salt beef and 1 cup of diced ham to the pot.

Put the pot on medium heat and let it boil for about 1 hour, stirring occasionally and keeping the lid slightly lifted to prevent bubbling over.

While the peas are boiling, prepare the doughboy mixture by combining 1.5 cups of flour, 1/4 cup of soft butter, 1 teaspoon of salt, and 3 teaspoons of baking powder in a bowl.

Gradually add 3/4 cup of water or milk to the dry ingredients, stirring until it forms a small paste.

Once the peas have started to break down and become creamy, add diced potato, carrot, turnip, celery, and onion to the pot.

Season with 1/2 teaspoon of freshly grated black pepper and stir everything together.

Let the mixture boil for another hour to hour and a half, stirring occasionally to ensure it thickens properly.

After the soup has cooked, add a tablespoon of butter for creaminess and mix it in.

Spoon small amounts of the doughboy mixture into the boiling soup, ensuring not to overcrowd the pot.

Cook the doughboys in the soup for about 4 to 5 minutes until they float on top and are cooked through.

Plate the soup and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens