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To make the soup, put the peas in a bowl with cold water. Leave to soak for at least 4 hours, or overnight.
Wash the leek (prior to slicing) really well in some cold water, making sure you get rid of any sand. Pat dry an slice using only the white and light green parts. (any that doesn't get used can be frozen to use at another time.)
Heat the oil in a medium sized saucepan. Add the carrots, onion, leek and potato. Sauté for about 5 minutes until beginning to soften, without browning.
Add the ham, peas, stock, water and thyme. Bring to the boil.
Skim off and discard any foam, reduce to a simmer, cover and simmer for 1 hour 45 minutes, stirring occasionally. The peas should be soft. Season to taste with salt and pepper.
To make the dumplings, measure the flour, baking powder, and salt into a bowl. Mix well together.
Drop in the butter and cut into the flour mixture with a fork or a two knives until the mixture resembles coarse meal with a few larger bits. Stir in the milk to give you a soft dough.
Divide into three and drop on top of the hot soup. Cover tightly with a lid and cook for 10 to 12 minutes without peeking!
Ladle the soup into hot bowls, topping each serving with a dumpling.