Ham Soup With Dumplings

Ingredients

• 1 litre ham cooking liquid/stock
• 1/2 turnip/swede, peeled and chopped into dice sized pieces
• 4 medium carrots, peeled and chopped into dice sized pieces
• 100g of dried soup mix
• 300g plain flour
• 1/2 teaspoon baking powder
• 2 spring onions/scallions finely chopped
• 30g melted butter
• 70ml cold water
• 400g shredded, cooked ham

Method

Take a large, heavy bottomed saucepan with a firm lid. Pour in the stock, soup mix and chopped vegetables and bring to a simmer. Put the lid on and simmer for 20 minutes.

In a mixing bowl, combine the flour, baking powder, scallions and melted butter. Then slowly pour in the cold water in quarters. Stir the mixture with a fork and stop adding water when you have a stiff dough.

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Shape the dough into small ping-pong sized balls. Sit them on top of the soup. Put the lid back on the pot and simmer for 15 minutes. Using a large spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve in large soup bowls and eat with a spoon.