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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my ham shank soup (thick pea soup). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rinse the split yellow peas under cold water for a few minutes. Scrape and slice the carrots chunky. Add the split peas to the ham shank water with the shank when fat and skin removed. Rinse the split yellow peas under cold water for a few minutes.

My Ham Shank Soup (Thick pea soup) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. My Ham Shank Soup (Thick pea soup) is something that I have loved my entire life. They’re nice and they look fantastic.

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):
  1. Take 4 large carrots scraped and cut into chunky slices
  2. Take 250 g Yellow Split Peas
  3. Make ready About 800g Ham Shank
  4. Make ready Boil in 2 1/2 Pints water
  5. Prepare Add a little black pepper

Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Remove the pot from the heat, and remove the bone to a bowl to cool. Pull meat from ham bone and shred.

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.

Remove the pot from the heat, and remove the bone to a bowl to cool. Pull meat from ham bone and shred. Remove the herb bundle from the soup and discard. Add split peas, ham, chicken & vegetable broth, lemon juice, and the bouquet garni; stir well and bring to a boil. Half way through cooking, reduce the heat to medium-low and stir often.

So that’s going to wrap this up for this special food my ham shank soup (thick pea soup) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!