HAM & PEA SOUP WITH CHEESE DUMPLINGS
COOK TIME
2 hours
TOTAL TIME
2 hours
Author: Adapted from Ricardo Cuisine
Serves: 6 servings
INGREDIENTS
- 1 cup dried yellow split peas
- 2 carrots peeled and diced
- 1 leek, sliced
- 1 onion, chopped
- 1 russet potato peeled and diced
- 2 tbsp. olive oil
- 6 oz ham steak diced
- 5 cups chicken broth
- 2 cups water
- ½ tsp dried thyme
- salt and pepper to taste
For the dumplings
- ½ cup flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp. cold butter
- ¼ cup grated sharp cheddar cheese
- ¼ cup milk
INSTRUCTIONS
- Place the peas in a bowl. Cover with cold water and let soak for at least 4 hours. Ensuring they are always completely covered with water. Slice the leeks and place in a large bowl of water to rid them of any sand or dirt. Scoop the leeks out with your hand or slotted spoon.
- In a large pot over medium heat, heat the oil and add the carrots, leek, onion and potato until soft. About 5 minutes. Add the ham, peas, broth, water and thyme. Bring to a boil.
- Cover and simmer for 1 hour and 45 minutes. Stirring occasionally. Season with salt and pepper.
For the dumplings
- In a bowl combine the flour, baking soda and salt.
- Cut in the butter, add the cheese and milk.
- Divide the dough in 6 pieces and drop into the boiling soup. Cover and cook for 10-12 minutes.
