Pea Soup with Doughboys
A thick yellow split pea soup simmered with salt meat and root vegetables, finished with soft steamed dumplings called doughboys.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large soup pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 12 g
- carbs
- 52 g
- protein
- 20 g
- calories
- 410
Instructions
- 1
Drain the soaked peas and put them in a large pot with the salt meat and enough water to cover generously.
- 2
Bring to a boil, skim, then simmer covered for about 1.5 hours until the peas are breaking down.
- 3
Add the onion, carrots and turnip and simmer 20 minutes more.
- 4
Add the potatoes and cook a further 15 minutes until everything is tender and the soup is thick.
- 5
Mix flour, baking powder and salt, stir in milk to form a soft dough for the doughboys.
- 6
Drop spoonfuls of the dough into the simmering soup, cover, and cook 12-15 minutes without lifting the lid.
- 7
Remove the salt meat, slice it, and serve it alongside the soup and doughboys.
Chef's tips
Keep the lid on while the doughboys steam so they cook through and stay light rather than gummy.
Ingredient substitutions
- salt pork or salt beef → smoked ham hock for a milder flavour
- milk → water, for a dairy-free dumpling
Storage
Keeps 3 days covered in the fridge; the soup thickens further on standing.
Reheating
Reheat gently on the stovetop, adding a little water to loosen.
Common mistakes to avoid
- •Not soaking the peas, leading to a long uneven cook
- •Lifting the lid while the doughboys steam, making them dense
Serving suggestions
Cooked Pea Soup with Doughboys?
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