• 8servings
  • 70minutes
  • 544calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g butter

  2. 1 stick celery, sliced

  3. 1 onion, chopped

  4. 1 carrot, peeled and diced

  5. 4 cloves garlic, finely chopped

  6. 4 potatoes, peeled and cubed

  7. 1 litre chicken stock

  8. 1/8 teaspoon cayenne pepper

  9. 1/2 teaspoon ground thyme

  10. 2 tablespoons dried parsley

  11. 1 egg

  12. 125g plain flour

  13. 270g diced cooked ham

  14. 950ml milk

  15. 1 head broccoli, chopped

  16. 340g grated Cheddar cheese

  17. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme and parsley. Bring to the boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes. Mix the egg and flour together in a bowl using a fork until the mixture resembles grains of rice.

  2. Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the dumpling mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.


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