NEWFOUNDLAND STYLE HAM AND SPLIT PEA SOUP WITH DOUGH BOYS

HAM AND SPLIT PEA SOUP

• Fill a large pot with 12 cups water. Add the ham, garlic, carrot and onion. Cover and simmer slowly for 1 ½ hours. Strain the sock through a coriander and return it to the pot. Skim excess fat from the surface of the stock.
• Add split peas, bay leaves, thyme, pepper and onion (if using salt beef add it here).
• Author didn’t add any salt at this point. The salt content of the ham will determine if you need to add salt at the end. Simmer slowly and gently for about 45 minutes, stirring occasionally so the peas do not stick to the bottom of the pot. Then add the diced carrots and diced, baked, smoked ham.
• Simmer for an additional 10 minutes, stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not be. Now add the dough boys to a very gently simmering pot.

DOUGH BOYS

• Sift together the flour, sugar, baking soda, baking powder, and salt. With a wooden spoon, very quickly mix in the warm milk and melted butter.
• Do not over work the dough. Stir in the liquid as quickly as possible, and as soon as a soft dough forms, stop mixing. Make sure you give the soup one last good stir to make sure nothing sticks to the bottom of the pot then immediately drop the dough by heaping tablespoons into the slowly simmering soup. Put the cover on the pot and do not remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot, give the soup a final stir and remove the bay leaves before serving.