For the Soup
In a large saucepan, combine the rinsed split peas, 3 cups (720ml) of water, and the two bay leaves.
Bring the mixture to a rolling boil.
Boil for 10 minutes, then reduce the heat to low, cover, and let it simmer for 1 hour.
Stir occasionally to prevent sticking.
While the peas are simmering, prep your vegetables by dicing the onion, celery, carrots, and potatoes.
After an hour, the peas should be very soft. Use a potato masher or the back of a spoon to mash them against the side of the pot to your desired consistency.
Stir in the diced onion, celery, carrots, and potatoes.
Add the sea salt and a generous amount of black pepper.
Bring the soup back to a gentle boil, then reduce the heat to a simmer.
Cook for another 20 minutes, or until the vegetables are tender.
Stir frequently as the soup will be thick and can burn easily.
Add a splash more water if it becomes too thick.
For the Doughboys
While the vegetables are cooking in the soup, prepare the dumpling dough.
In a mixing bowl, whisk together the flour, baking powder, salt, and mixed herbs.
Add the cold, cubed butter.
Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually stir in the cold water or milk with a fork until a soft, shaggy dough forms.
Do not overmix.
Once the vegetables in the soup are tender, increase the heat slightly to maintain a steady simmer.
Drop spoonfuls of the dumpling dough directly into the simmering soup.
Immediately cover the saucepan with a tight-fitting lid.
Cook for 10-15 minutes without lifting the lid. The trapped steam is essential for light, fluffy doughboys.
The doughboys are done when they are puffed up and a toothpick inserted into the center comes out clean.
Remove the bay leaves before serving hot.
Serves 4.
Do not overmix the dumpling dough.
Mix just until the are combined to ensure the doughboys stay light and tender, not tough.
