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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, my ham shank soup (thick pea soup). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

My Ham Shank Soup (Thick pea soup) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. My Ham Shank Soup (Thick pea soup) is something which I have loved my entire life.

Scrape and slice the carrots chunky. 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.

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

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

I did simmer my soup on stovetop throughout the day for many hours (definitely stirring occasionaly). My husband stated that this was the ABSOLUTE BEST SPLIT PEA & HAM SOUP I have ever made. Thank you for the added tips and directions on adding ingredients in a "different way"! In a large skillet, saute the onion, celery and carrots in oil until tender.

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.

Thank you for the added tips and directions on adding ingredients in a "different way"! In a large skillet, saute the onion, celery and carrots in oil until tender. Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Ham and bean soup is a homey, filling dish especially suitable for serving in colder months. Ideally, it is thick and chunky.

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