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HAM & PEA SOUP WITH CHEESE DUMPLINGS

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SKU:
Hampeasoch
Weight:
1.00 LBS
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
  1. 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.
  2. 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.
  3. Cover and simmer for 1 hour and 45 minutes. Stirring occasionally. Season with salt and pepper.
For the dumplings
  1. In a bowl combine the flour, baking soda and salt.
  2. Cut in the butter, add the cheese and milk.
  3. Divide the dough in 6 pieces and drop into the boiling soup. Cover and cook for 10-12 minutes.