Split Pea & Ham Soup with Rye Dumplings

**Step 1: Start the Soup Base:** In a large stockpot or Dutch oven, combine the rinsed split peas, ham hock, water, diced onion, carrots, celery, minced garlic, dried thyme, and bay leaf. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the split peas are very tender and beginning to break down. Stir occasionally to prevent sticking.

**Step 2: Remove Ham Hock & Shred Meat:** Carefully remove the ham hock from the soup. Let it cool slightly until you can handle it. Shred the meat from the bone, discarding the skin and any excess fat. Return the shredded ham meat to the soup. Discard the bay leaf.

**Step 3: Season the Soup:** Season the soup with salt and pepper to taste. Keep the soup simmering on low heat while you prepare the dumplings.

**Step 4: Prepare the Rye Dumpling Dough:** In a medium mixing bowl, whisk together the all-purpose flour, rye flour, baking powder, and salt for the dumplings.

**Step 5: Add Milk to Dough:** Add the milk to the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.

**Step 6: Drop Dumplings into Soup:** Drop spoonfuls of the dumpling dough into the simmering soup. Aim for approximately 1-inch sized dumplings. Don't overcrowd the pot; you may need to do this in batches.

**Step 7: Cook the Dumplings:** Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. A toothpick inserted into the center of a dumpling should come out clean. Avoid lifting the lid frequently, as this can prevent the dumplings from cooking properly.

**Step 8: Serve:** Ladle the soup into bowls, ensuring each serving contains a few rye flour dumplings. Garnish with fresh chopped parsley, if desired. Serve hot.