Saturday, 16 January 2016

Pea And Ham Soup... With Fluffy Dumplings

Hello Everyone.

Recently I have been obsessed with James Martins home comforts and i couldn't wait to make something that for me is a staple home comfort, a hearty soup.
I have never been a fan of tinned soup, so homemade is really the only time i get to eat it and pea and ham would have to be one of my favourites - along with my mums butternut squash soup!

Now this soup has to be one of the most filling things i have ever eaton and is so simple to make. Its jam packed with vegetables and has a brilliant flavour thanks to the chunks of beautiful smoked gammon. The fluffy dumplings nestled on top makes it more than just a soup - it turns it into a proper British hearty meal. It's a perfect winter warmer for cold english days and since its given snow tonight i thought it would be perfect for a family lunch after a nice long countryside walk.

The Pea and Ham Soup

  • 600g smoked gammon
  • 3 onions, peeled
  • 3 sticks of celery, trimmed
  • 3 large carrots, peeled 
  • 3 fresh bay leaves
  • ground pepper
  • 500g frozen peas
  • 3 sprigs of fresh rosemary, leaves picked and chopped
  • 1/2 a lemon
The Fluffy Dumplings (makes 12)

  • 200g self-raising flour (plus extra for dusting)
  • sea salt
  • 100g unsalted cold butter ( tip; place the butter in the freezer 5-10 mins before use)
  • 1 whole nutmeg, for grating

  1. Cut the gammon into long slices roughly 2cm thick, discarding any fat and skin. Then place them into a very large, deep pan.
  2. Finely chop the onions and celery, roughly chop the carrots, add to the pan and throw in the bay leaves.
  3. Cover with 3 litres of water, add a good pinch of pepper and place on a high heat
  4. As soon as it starts to boil, put then lid on and tun down the heat and leave to simmer for 1 1/12 hours, skimming away any foam or froth that forms on the top as it cooks.
  5. Meanwhile, put the flour for the dumplings into a bowl with a pinch of salt, then grate the chilled butter into the bowl and add a pinch of nutmeg.
  6. Add about 60ml of cold water to the mic and combine with your hands until it is one doughy piece.
  7. Divide into 12 equal-sized pieces and roll into balls. Place on a floured tray, cover with clingfilm and place in the fridge until needed.
  8. When your cooking time is up, taste the broth. The smoked meat should have seasoned the soup nicely but this give you the opportunity to season to your taste.
  9. Use tongs to remove the gammon from the broth and place the meat onto a board. shred and tear into irregular pieces and return them to the broth.
  10. Bring it back to the boil, add the peas and chopped rosemary and grate over the zest of the 1/2 a lemon.
  11. Next place your dumplings carefully on top of the broth. Turn the heat down to medium and leave to simmer for 15-20 minutes, until the dumplings have plumped up.
  12. Serve straight the way and enjoy.