Pea Soup With Dumplings Recipe
Ingredients
| Green peas | 2 1/4 Cup (16 tbs) | |
| 1 meaty ham bone or 2 ham hocks | ||
| Cold water | 8 Cup (16 tbs) | |
| Onion | 1 Medium, sliced | |
| Celery | 1 Cup (16 tbs), diced | |
| Carrots | 1 Cup (16 tbs), diced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Shortening | 3 Tablespoon | |
| 1 cup reconstituted nonfat dry milk or fluid milk | ||
| Egg | 1 , beaten | |
Directions
In Dutch oven combine green split peas, ham bone or ham hocks, cold water, sliced onion, diced celery, diced carrots, 1 tea spoon salt, and pepper.
Bring to boiling; cover and simmer for 1 1/2 hours, stirring occasionally.
Remove ham bone or hocks; cut off meat and dice.
Discard bone; add meat to soup in Dutch oven.
Simmer, uncovered, 15 to 20 minutes more.
Meanwhile, sift together all-purpose flour, baking powder, and 1 teaspoon salt; cut in shortening.
Combine reconstituted nonfat dry milk or fluid milk and beaten egg; add to dry mixture, stirring just till all ingredients are moistened.
Drop batter from rounded tablespoon atop bubbling soup, making 16 to 18 dumplings.
Cover tightly; let soup return to boiling.
Reduce heat; simmer 15 to 18 minutes (do not lift cover).
Bring to boiling; cover and simmer for 1 1/2 hours, stirring occasionally.
Remove ham bone or hocks; cut off meat and dice.
Discard bone; add meat to soup in Dutch oven.
Simmer, uncovered, 15 to 20 minutes more.
Meanwhile, sift together all-purpose flour, baking powder, and 1 teaspoon salt; cut in shortening.
Combine reconstituted nonfat dry milk or fluid milk and beaten egg; add to dry mixture, stirring just till all ingredients are moistened.
Drop batter from rounded tablespoon atop bubbling soup, making 16 to 18 dumplings.
Cover tightly; let soup return to boiling.
Reduce heat; simmer 15 to 18 minutes (do not lift cover).
Chef
