Newfoundland Pea Soup and Dough Boys

• 1ham bone
• 4clovesroughly chopped garlic
• 1large coarsely grated carrot
• 1small onion, chopped
• 12cupswater
• 2cupsdried yellow split peas
• 3-4bay leaves
• 1tbspdried thyme
• 1tspcoarsely ground white or black pepper, your preference
• 1large red or sweet white onion, about 1½ cups diced (yellow onions are traditional, so use them if you want but I use sweeter onions to balance the saltiness of the ham.)
• 3cupsdiced carrots
• 3cupsdiced baked smoked ham

• 2cupsflour
• 2tbspsugar
• 1tspbaking soda
• 2tspbaking powder
• ½tspsalt
• Very quickly mix in with a wooden spoon:
• 1cupwarm milk
• ¼cupmelted butter

Instructions

• Simmer the ham bone, garlic, carrot, little onion and water slowly during a massive coated pot for 1½ hours. Strain the stock through a cullender and come it to the pot. Skim excess fat from the surface of the stock.

• Add the split peas, bay leaves, dried thyme, pepper and Spanish onion. If you're victimization salt beef, add it here.

• I don’t add any salt at now, the salt content of the ham you're victimization can verify if you would like to feature a bit at the top. Let your own style be the guide.

• Simmer slowly and gently for concerning forty five minutes, stirring sometimes in order that the peas don't keep on with rock bottom of the pot.

• Add the diced carrots and diced ham.

• Simmer for a further ten minutes stirring sometimes. style the soup at now to work out if any extra salt is critical. altogether chance, it'll not. currently add the dough boys to a really gently boiling pot

To make the Dough Boys

• Sift along the flour, sugar, leaven, sodium bicarbonate and salt.

• employing a wood spoon, terribly quickly combine within the milk and dissolved butter.

• don't over-work this dough. Stir within the liquid as quickly as attainable and as shortly as a soft dough forms , STOP compounding.

• positive|confirm|certify|ensure|make certain|check that} you provide the soup one last sensible stir to form sure that that nothing is sticking out to rock bottom of the pot then straightaway drop the dough by heaping tablespoonfuls into the slowly boiling soup.

• Place the duvet on the pot and don't take away it for quarter-hour. when quarter-hour, take away the dough boys from the pot and provides the soup a final stir and take away the bay leaves before serving.