Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, my ham shank soup (thick pea soup). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
My Ham Shank Soup (Thick pea soup) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. 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’re nice and they look fantastic.
Ham and Bean Soup. ham shank , navy beans, salt & pepper. We have been making pea soup in my family my entire life, but everyone else just used the peas and water. You'll get quantities on the side of the packet the peas came in.
To get started with this 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 can achieve it.
The ingredients needed to make My Ham Shank Soup (Thick pea soup):
- Prepare 4 large carrots scraped and cut into chunky slices
- Make ready 250 g Yellow Split Peas
- Take About 800g Ham Shank
- Prepare Boil in 2 1/2 Pints water
- Make ready Add a little black pepper
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. Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
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.
Remove ham hock, discard the skin and boned and serve with ham. If you love homemade split pea soup, this green pea soup recipe will be your new favorite. I had misgivings about putting this green pea soup recipe on the blog. Not because of any flavor issues — but let's face it — homemade split pea soup — that particular shade of green — doesn't inspire you. Split Pea Soup is the perfect hearty winter soup to serve your family as it is so easy-to-mak and so good! "Snert" is the Dutch version of pea soup.
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