Peas soup and doughboys
Split pea soup with salt beef, root vegetables and dumplings dropped in at the end.
One boiler · About two and a half hours, after an overnight soak
What you need
- split yellow peas
- salt beef or salt pork ribs
- smoked picnic ham
- onion
- celery
- carrots
- turnip
- potatoes
- broth or water
- butter
- black pepper
- fresh herbs
- 1 1/2 cups flour (doughboys)
- 3 tsp baking powder
- 1/4 cup butter
- 1 tsp salt
- water or milk
How it's done
- 1. Soak the salt beef and the split peas overnight in separate bowls of cold water.
- 2. Part-cook the salt beef about thirty minutes and throw off that water.
- 3. Drain the peas. Put six cups of broth, the peas and the beef in a large boiler and boil an hour.
- 4. Add the vegetables, butter and pepper, and keep it boiling until they are tender.
- 5. For the doughboys, rub the butter into the flour, baking powder and salt, and bring it together with water or milk into a soft dough.
- 6. When the soup is nearly done, drop spoonfuls of dough on top, put the lid down, and let them cook through in the steam.
- 7. Serve with more pepper and fresh herbs.
Where to get a feed
Saturday soup at a hall or at a diner that keeps to the old week. Ask what day they do it.
