Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, my ham shank soup (thick pea soup). One of my favorites. For mine, I am going to make it a bit tasty. 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’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. My Ham Shank Soup (Thick pea soup) is something which I’ve loved my whole life.
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. I've used a store bought ham hock here because I used up all the.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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):
- Make ready 4 large carrots scraped and cut into chunky slices
- Take 250 g Yellow Split Peas
- Prepare About 800g Ham Shank
- Take Boil in 2 1/2 Pints water
- Make ready Add a little black pepper
Remove ham hock, discard the skin and boned and serve with ham. Smoked ham shanks make a tasty broth for this classic white bean soup that is Southern right down to its soul. This recipe may take a while to make, but it is mostly unattended and your efforts will be rewarded with a deeply satisfying meal. Once the broth has simmered for an hour.
Instructions to make My Ham Shank Soup (Thick pea soup):
- 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.
- 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.
- 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.
- 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.
- 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.
Hearty winter soup made with fresh veg, lentils and ham shank (ham hock). The secret is using the water the ham was cooked in as stock for the soup. You can't go wrong with this soup but as with everything you will find you can easily adjust the ingredients to your own taste the more times you. This soup is delicious and perfect for a fall evening. My supermarket only had smoked ham shank which is bigger and has more meat than hock.
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