My Ham Shank Soup (Thick pea soup)
My Ham Shank Soup (Thick pea soup)

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, my ham shank soup (thick pea soup). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. Scrape and slice the carrots chunky.

My Ham Shank Soup (Thick pea soup) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. My Ham Shank Soup (Thick pea soup) is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook my ham shank soup (thick pea soup) using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My Ham Shank Soup (Thick pea soup):
  1. Get 4 large carrots scraped and cut into chunky slices
  2. Take 250 g Yellow Split Peas
  3. Take About 800g Ham Shank
  4. Take Boil in 2 1/2 Pints water
  5. Take Add a little black pepper

Having the option to cook stovetop or in the slow cooker gives you more options to suit your family. Getting A Full Flavored Split Pea Soup. The secret to a flavorful split pea soup - Homemade Ham Stock. Soak the dried peas and yellow split lentils according to the packet instructions overnight.

Instructions to make My Ham Shank Soup (Thick pea soup):
  1. Rinse the split yellow peas under cold water for a few minutes. Add the shank to boiling water and cook for 30 minutes, take out and take all the fat off it will come away easy then.
  2. Scrape and slice the carrots chunky. Add the split peas to the ham shank water with the shank when fat and skin removed. Simmer for about an hour then check if the meat comes off. If not leave for another hour for the split peas to be cooked.
  3. Fat and skin taken off. Add it back to the water with the split peas and carrots. Leave to simmer away for about an hour then check if the meat falls off the bone.
  4. Meat falling off the bone. When you take the bone out and grissle. Let it boil a little longer then some fat will float on top and you can scoop it off.
  5. After simmering. Turn off and leave for about an hour before serving as it goes thicker. Next day its the best. Cooked turn off and leave and it will be much thicker and meat falling to bits. So tasty. You can freeze this soup too.

If the soup is too thick, add more chicken broth/water. If it's too thin, continue to simmer longer to the desired thickness. Remove meat from the hocks or shank and add back to the soup. Leave the potatoes in chunks or mash them with a potato masher or use an immersion blender to make a creamy soup. Pea and ham soup A hearty soup that is great as a winter warmer - this recipe is a perfect way to use leftover ham and to reach your five a day.

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