Site Updated:
March 29, 2013

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for She blogs weekly at

Janet Groene’s
Pea Soup with Dumplings

Winter winds are on the way, so button up your pea coat and keep warm with this economical, filling soup. It can be a vegetarian superstar, or make it meaty by adding one of two cans of chunk ham.. .

4 cups of homemade or canned pea soup
3/4 cup biscuit mix
Milk or water
Small can evaporated milk OR
Small tin of cream

See more of Janet Groene’s galley-ready recipes at Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at Any other ideas? E-mail and we’ll credit you and the name of your boat.  Twitter: @GroeneWriter

Add an additional cup of water to the soup to make up for moisture that is required for the dumplings. Bring soup  to a low simmer. With a fork, add milk to biscuit mix to make a thick dough. Mix until evenly moistened but do not over-mix.

Using two teaspoons, drop blobs of dough into simmering soup. Cook 10 minutes uncovered, then cover tightly and cook 10 minutes more. Divide dumplings into soup bowls, whisk milk or cream into soup and ladle over dumplings. Serve at once. Makes two large, deckhand servings or four medium servings.

Suggested garnish: minced chives or parsley or finely sliced scallions.

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