"Jimmy's Recipe Cards"

Painting © Janet Kruskamp


  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.


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