PEA SOUP WITH CHEESE DUMPLINGS

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.

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