Text 16668, 80 rader
Skriven 2011-10-16 13:50:00 av JIM WELLER (1:123/140)
Ärende: Savory 57
=================
And now the Newfy version...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Newfy Split Pea Soup with Doughboys
 Categories: Canadian, Beans, Ham, Soups, Dumplings
      Yield: 12 Servings
 
     12 c  (3 quarts) cold water
      2    Smoked ham hocks (or
      1 lg Meaty ham bone)
      2    Bay leaves
      1 lb Yellow split peas
           Veggies:
      1 lg Onion, diced
      3    Carrots, dices
      3    Stalks celery, sliced
    1/2    Large rutabaga/turnip, small
           Dice
      2 lg Russet potatoes, cut into 1
           Inch chunks
      1 ts Dried savory
           Salt and black pepper
 
  I doubt if there is a single grandmother in Newfoundland, or "nan"
  as we like to call them, that doesn't make the best pot of pea
  soup. This traditional French-Canadian habitant pea soup, made
  with yellow split peas, a left over ham bone and some vegetables
  has been a staple for families both in Newfoundland and New
  England. The recipes I've seen from both regions are nearly
  identical, with yellow split peas, a meaty leftover ham bone or
  salt meat or salt pork if you don't have one, and then roots
  veggies such as onion, carrot, celery, turnip and potatoes. In
  Newfoundland it's traditional to serve "doughboys" with pea soup,
  a simple dumpling made with flour, baking powder, salt and water
  or milk, which are steamed atop the soup just before serving.
  
  For the most part I followed the recipe in Book 9 of Traditional
  Recipes of Atlantic Canada, however I made a few changes.
  
  In a large, enamel coated cast iron Dutch oven, add:
  12 cups (3 quarts) cold water
  2 smoked ham hocks (or 1 large meaty ham bone)
  2 bay leaves
  Bring to a boil, reduce heat and simmer for 1 hour
  
  Meanwhile pick through (for stones) and rinse:
  1 pound of yellow split peas
  
  After the ham hocks/bone have cooked for one hour, add the peas,
  stir and simmer for another 1 1/2 hours.
  
  Meanwhile prep your veggies:
  1 large onion, diced
  3 carrots, dices
  3 stalks celery, sliced
  1/2 a large rutabaga/turnip, small dice
  2 large russet potatoes, cut into 1 inch chunks
  
  Add the vegetables and 1 tsp of dried savory (rubbed between your
  fingers), and cook until the vegetables are tender and the soup
  has thickened. Taste and season with salt and black pepper.
  
  For an extra treat make some doughboys and serve hot on a cold
  winter night!

  From: A Wicked Scoff
 
MMMMM

Cheers

YK Jim


... Do not make loon soup

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