Split Pea Soup With Dumplings
Instructions:
- 2 1/4 cups green split peas (about 1 pound)
- 2 ham hocks
- 8 cups of cold water
- 1 medium onion, slice d
- 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 si fted 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 be fore 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 mi nutes.