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Ham and Split Pea Stew with Cheddar Dumplings
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup dried green split peas, rinsed
  • 4 cups chicken broth
  • 2 cups diced cooked ham
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables start to soften.
  • Stir in the garlic and cook for one minute more. Add the split peas, chicken broth, ham, thyme, and bay leaf. Season with salt and pepper.
  • Bring the mixture to a boil, then reduce the heat and simmer uncovered for 45 minutes until the peas are tender and the stew thickens.
  • While the stew simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the cheddar cheese.
  • Pour in the milk and melted butter and stir just until a soft dough forms. Do not overmix.
  • Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes until the dumplings are cooked through and no longer doughy inside.
  • Remove the bay leaf before serving.

Notes

Let the stew rest for five minutes after cooking so the dumplings set and the broth thickens slightly more. If the stew gets too thick on reheating, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: American
Equipment: Large Pot, Mixing Bowl