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Newfoundland Pea Soup with Dough Boys

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Ingredients
  

For the Pea Soup:

  • 1 ham bone
  • 4 cloves garlic, roughly chopped
  • 1 large carrot, coarsely grated
  • 1 small onion, chopped
  • 12 cups water
  • 2 cups dried yellow split peas
  • 3 - 4 bay leaves
  • 1 tbsp. dried thyme
  • 1 tsp. coarsely ground white or black pepper, your preference
  • 1 ½ cups yellow onion, diced
  • 3 cups carrots, diced
  • 3 cups baked smoked ham, diced

For the Dough Boys:

  • 2 cups flour
  • 2 tbsp. sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup warm milk
  • ¼ cup butter, melted

Instructions
 

To prepare the pea soup:

  • Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours.
  • Then, strain the stock through a colander and return it to the pot.
  • Skim excess fat from the surface of the stock.
  • Add the split peas, bay leaves, dried thyme, pepper and yellow onion.
  • If you are using salt beef, add it here.
  • I don’t add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end; let your own taste be the guide.
  • Simmer slowly and gently for about 45 minutes, stirring occasionally, so that the peas do not stick to the bottom of the pot.
  • Add the diced carrots and diced ham.
  • Continue to simmer until the peas are no longer hard and have beome mushy (this could take 4 - 6 hours).
  • Taste the soup at this point to determine if any additional salt is necessary; in all likelihood, it will not.
  • Now, add the dough boys to a very gently simmering pot.

To prepare the dough boys:

  • In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. 
  • Using a wooden spoon, very quickly mix in the milk and melted butter.
  • Do not over-work this dough.
  • As soon as a soft dough forms; stop mixing.
  • Make sure you give the soup one last good stir to ensure nothing is sticking to the bottom of the pot.
  • Immediately drop the dough, by heaping tablespoonfuls, into the slowly simmering soup.
  • Place the cover on the pot and do not remove for 15 minutes.
  • After 15 minutes, remove the dough boys from the pot and give the soup a final stir.
  • Remove the bay leaves before serving.

Notes

To thicken the soup, mix 1-1/2 tsp. of flour or cornstarch with 3 tsp. of water, stock or milk in a bowl. Stir the mixture until a smooth consistency forms. Pour and stir the mixture into your watery pea soup to thicken it. Repeat the process until the soup reaches your desired thickness.