Rustic pea soup with ham and rye noodles

Cut the ham into coarse pieces. Heat a large oven-proof pan over medium heat. Add a dash of olive oil and the ham. Fry a few min. Add the onion, carrot and celery, together with the bay leaves and a good pinch of pepper. Put the lid on the pan and let it gently bake for 20 minutes, or until the vegetables are soft. Scoop occasionally. Pour in the stock and bring to the boil. Turn down the heat, put the lid on the pan and simmer for about 1 hour, or until the ham is soft and falls apart. Scoop any foam from the surface.

Meanwhile grind the rye bread in a food processor and put together with the flour, the baking powder and some salt in a clean mixing bowl. Grate the butter over the bowl and some nutmeg. Gradually pour about 75 ml of cold water into the bowl and mix it into a ball of soft dough. Divide the dough into 12 equal parts and roll a ball of each part. Place on a floured plate, cover with cling film and slide in the refrigerator.

Preheat the oven to 180 ºC. When the soup is ready, remove the ham and cut into pieces with 2 forks. Put the ham back in the soup. If necessary, season the soup with salt and pepper and add the peas. Place the dumplings carefully on the surface of the soup. Then put the pan in the oven without a lid for 25 minutes, or until the dumplings are golden brown and done.

Put the soup in the middle of the table with the possible leaf green of the celery strewn over it.