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Split
Pea Soup
With
Dumplings
2 1/4
cups
green
split
peas
(about 1
pound)
2 ham
hocks
8 cups
of cold
water
1 medium
onion,
sliced
1 cup of
diced
celery
1 cup of
diced
carrots
1
teaspoon
of salt
1/4
teaspoon
of black
pepper
For the
dumplings:
2 cups
of
sifted
all-purpose
flour
3
teaspoons
of
baking
powder
1
teaspoon
of salt
3
tablespoons
of
shortening
1 cup of
milk
1 egg,
beaten
Combine
the
green
split
peas,
ham
hocks,
cold
water,
onion,
celery,
carrots,
1
teaspoon
of salt,
and the
black
pepper
in a
Dutch
oven.
Bring to
boiling,
cover
and
simmer
for 1
1/2
hours
stirring
occasionally.
Remove
the ham
hocks
and cut
off the
meat and
dice,
discarding
the
bones.
Add the
meat
back to
the soup
and
simmer,
uncovered
for 15
to 20
minutes
more.
Sift
together
the
all-purpose
flour,
baking
powder,
and 1
teaspoon
of salt.
Cut in
the
shortening.
Combine
the milk
and the
beaten
egg and
add to
the
flour
mixture,
stirring
just
until
all
ingredients
are
moistened.
Drop the
batter
from a
rounded
tablespoon
on top
of the
bubbling
soup.
(Dip the
spoon
into the
hot soup
before
spooning
each
dumpling
to
prevent
them
from
sticking
to the
spoon.)
Cover
tightly
and
return
to
boiling.
Reduce
the heat
and
simmer
for 15
to 18
minutes.
Did You
Know?
You can
brown
pale
gravy by
adding a
bit of
instant
coffee
straight
from the
jar. It
won’t
taste
bitter
either.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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