Viewing post #60799 by kqcrna
|Neal, as above, only 3 ingredients: eggs, flour, and salt. For pea soup I usually start with 2 eggs well beaten, add the flour slowly, keeping it runny like a batter. But thick enough that a little bit on the end of the spoon needs to be coaxed off and into the soup with a knife, it won't just fall on it's own. I drop small bits into the soup but they swell up quite a bit.
I make the pea soup from died peas, cook for hours until it's think as mud. About 3.5 to 4 hours. I add lots of chucks of carrots and potatoes for the last 30-40 minutes, then add the dumplings last.
I'm suddenly hungry for split pea soup. I threw a Honey Baked ham bone into the freezer a few days ago. Must get some dried peas!
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