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Newfoundland Style Pea Soup With Doughboys

By Paul MacNab – Nova Scotia

2 cups split yellow peas
1 onion, chopped
1 cup celery, chopped
1 cup potato, diced
1/2 cup turnip, diced
3 carrots diced

1 1/2 cups flour
1/4 cup butter
3 tspn. baking powder
1 tspn. salt
1/2 to 3/4 cup milk or water

Simmer peas and vegetables in approximately 6 cups water (use salt if desired) until peas have gone to mush and veggies soft. Add more water if soup is too thick. Turn up heat while preparing doughboys.

Cut butter into flour, baking powder and salt. Add enough water or milk to make a soft dough. Roll small balls (they’ll double or triple in size), drop them into the bubbling soup and watch the fun begin!

After sinking, the doughboys magically rise to float on the surface. Cover tightly and cook another 15 minutes.

Hint: In Newfoundland, they say the hotter the soup, the less the chance of getting soggy doughboys.