Red Peas Soup

 

 

RED PEAS SOUP

1 lb meat (optional) – salted pig tail or smoked turkey necks

1 lb. dried red peas, soaked overnight

1 yellow onion, peeled and finely chopped

1 rib celery, finely chopped

3 cloves garlic, peeled and minced

Leaves from 3 sprigs fresh thyme

1 lb sweet potato, peeled and thickly sliced

1 lb Tania

Salt and black pepper to taste

Sugar to taste (optional)

 

DUMPLINGS:

1 cup flour

¼ cup fine cornmeal

1 tsp. sugar

1 tsp. salt

Black Pepper (optional)

Soak meat in cold water, changing water every few hours until it remains clear, 8 hours or overnight. Drain again; then put into a large pot. Drain peas, and add to pot. Add onions, celery, garlic, thyme, and 12 cups water, and bring to a boil.  Reduce and simmer.  You will need to skim any foam that forms at the top of the soup.  Cook until peas are almost tender – usually 1 hr. Add provisions and season to taste.  Continue to simmer for about another hour or until provisions are almost cooked.

Combine flour, cornmeal, sugar, salt, and pepper in a medium mixing bowl. Add 1/3 cup of cold water slowly, and stir with a fork to make a stiff dough. Transfer to a lightly floured surface, and knead until smooth.  Tear of approx 1” pieces and roll in the palm of your hands to the shape of your choice. Add dumplings to soup, and simmer until tender and soup is thick, about 30 minutes.

 

 

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