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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my ham shank soup (thick pea soup). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rinse the split yellow peas under cold water for a few minutes. When I want Split Pea Soup, this is the recipe I crave! Made with ham hocks or leftover ham, this is so delicious and freezes well.

My Ham Shank Soup (Thick pea soup) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. My Ham Shank Soup (Thick pea soup) is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first 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. Make ready 4 large carrots scraped and cut into chunky slices
  2. Make ready 250 g Yellow Split Peas
  3. Prepare About 800g Ham Shank
  4. Take Boil in 2 1/2 Pints water
  5. Get Add a little black pepper

Based on the comments, added a few splashes on lemon juice while the kale (and. Thick, hearty soup broth infused with incredible flavour from the ham bone! A worthy ending for your Here's what you need for pea and ham soup. In a medium pot, saute onions in oil.

Steps 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.

Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper. Split Pea and Ham Soup at Its Finest. This recipe makes a hearty and vibrant dish that's the perfect comforting, cold-weather soup. Add the stock (My ham was quite salty from the ham so I added half water half stock), carrots, celery, and herb bundle. Add the paprika and pepper (save the salt until the.

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