Ingredients
Soup
Dumplings
Preparation
Soup
- Place the peas in a bowl. Cover with cold water and let soak for 4 hours or overnight at room temperature. Add water if needed so the peas are always completely submerged. Rinse and drain. Set aside.
- In a large pot over medium heat, soften the carrots, leek, onion and rutabaga in the oil for 5 minutes. Add the salt pork, peas, broth, water and thyme. Bring to a boil.
- Cover and simmer for about 1 hour and 45 minutes, stirring frequently, until the peas have burst and thicken the soup. Season with salt and pepper.
Dumplings
- In a bowl, combine the flour, baking powder and salt.
- Add the butter and cut into the flour with a pastry blender or two knives until the butter pieces are the size of small peas.
- With a wooden spoon, stir in the cheese and milk.
- With a spoon, drop four balls of dough into the boiling soup. Cover and simmer over low heat for about 12 minutes or until a toothpick inserted in the dumplings comes out with lumps and not completely clean. Serve immediately.