We have a family birthday on Christmas Eve and I always cook a meal at home rather than going out to a restaurant because they’re always busy with works’ nights out at the moment, so I spend a lot of time in the kitchen around now. There really ought to be a law against people giving birth around Christmas time!
So I’ve been thinking about what to have for the birthday meal and as we’re all keen soup people I’ve decided to give Kinloch Castle Tomato Soup a go after seeing the recipe over at Peggy Ann’s Post. Have a look at her recipes here. It sounds tasty and should look nice and festive.
If you look at the Newfoundland Soup recipe above that one you’ll see a recipe for soup which I’m fairly certain originated from a Scottish soup because that’s the sort of soup that I make all the time – winter and summer. (What summer?! I hear you say.)
Mind you I don’t often put dough balls/dumplings in my soup, I tend to keep those for winter warmer stews. But you’ll see that the dough balls in Newfoundland have the name ‘dough boys’. That’s quaint and interesting I thought, and then a couple of days later I found myself having a bit of a smile to myself because it had come into my head that it’s one of those wonderful transatlantic mistranslations that happen over the years.
Obviously it was originally dough buoys! I think that in America those floating markers in the sea are pronounced boo-ies or something like that. But in English – bouy is pronounced boy and obviously dough balls/dumplings do behave like buoys in the sea as they bob about and float on the surface of the stew or soup. I think it was Winston Churchill who said: Two nations divided by a common language. Well I was always told that he said it anyway. Whatever, I’ll be thinking of them as dough boys now!
My husband tells me doughboys was a nickname given to US soldiers in World War 1. (He’s interested in that sort of thing.) Apparently it dates from an even earlier US war. Who knows what the origin was? But I like to think of them as markers in a sea of stew or soup.
If you watch the film of Annie Proulx’s novel The Shipping Forecast you can see that there still is Scottish influence in Newfoundland where they are keen consumers of Tunnock’s Tea Cakes and Snowballs. It shows up in the book too, lots of Scots seem to have gone there at some point and stayed, probably coming from Scotland helps you withstand the terrible weather they have there.
Anyway, if you haven’t already visited Peggy Ann’s Post why not hop over now! Her most recent recipe is for pizzelles, which I’ve never even heard of!