Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, my ham shank soup (thick pea soup). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Classic pea & ham easy slow cooker soup recipe :) Cook with me! Slow Cooker Split Pea & Ham Soup. You'll get quantities on the side of the packet the peas came in. This ham and bean soup is one of my favorite recipes on the website, and one that my father has been making for the family for decades.
My Ham Shank Soup (Thick pea soup) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. My Ham Shank Soup (Thick pea soup) is something which I’ve loved my entire life.
To begin 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 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
- Get 250 g Yellow Split Peas
- Prepare About 800g Ham Shank
- Take Boil in 2 1/2 Pints water
- Prepare Add a little black pepper
There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get. I usually make the pea soup with bacon pieces. This is so filling and makes you all warm inside, on a cold night.great for the winter.
Steps 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.
I usually make the pea soup with bacon pieces. This is so filling and makes you all warm inside, on a cold night.great for the winter. 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.
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