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Peas Soup

Created by admin, Monday, 05 July 2010

Description

In the past, in Newfoundland peas soup was served every Saturday in most households for dinner or supper. I never tired of it and still love it today. It's delicious served with dumplings.

recipe image

Ingredients

At a glance
Newfoundland Recipes
Serves
6

2 cups yellow split peas
1 cup salt meat
2 cups diced turnip
1½ cups diced carrots
2 cups diced potatoes
1 medium onion, chopped
2 tbsp fresh parsley
Pepper

Methods/steps

  1. Cut salt meat into small pieces. Trim off the fat.
  2. Place in a pot and cover with cold water. Boil for 30 minutes.
  3. Place peas in another pot, add 6 cups cold water and bring to a boil, reduce heat and simmer for about 30 minutes. Stir now and then.
  4. Add salt meat to peas. Do not add all the water from the salt meat. Reserve for later if needed, to add more salt.
  5. Add a little more hot water to the pot so that the soup doesn’t become too thick.
  6. Add turnip, carrot, onion, parsley and pepper. Simmer for 15-20 minutes.
  7. Add potatoes last. Cook until soft.
  8. Keep adding hot water to the pot so that the soup doesn’t become too thick. Stir now and then so that the peas don’t stick to the bottom of the pot.
  9. Add the reserved water from the salt meat if needed.
  10. Make dumplings and add to the pot during the last 10 minutes of cooking. (See recipe for dumplings)

Additional Tips

Preparation time: 30 minutes 
Cooking time: 1 hour 45 minutes 
Servings: 6

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