Pea Soup With Dumplings
|Green split peas||2 1⁄4 Cup (36 tbs)|
|Meaty ham bone/2 ham hocks||1|
|Cold water||8 Cup (128 tbs)|
|Onion||1 Medium, sliced|
|Diced celery||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Reconstituted nonfat dry milk/Fluid milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
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).