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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, my ham shank soup (thick pea soup). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

My Ham Shank Soup (Thick pea soup) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. My Ham Shank Soup (Thick pea soup) is something which I have loved my whole life.

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. Cooking the ham on the bone in the soup adds a ton of flavor.

To get started with this particular recipe, we must first prepare a few components. You can have my ham shank soup (thick pea soup) using 5 ingredients and 5 steps. Here is how you can achieve 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. Get 250 g Yellow Split Peas
  3. Get About 800g Ham Shank
  4. Prepare Boil in 2 1/2 Pints water
  5. Take Add a little black pepper

Cover pot so that lid is ajar and steam can escape. Yellow Split Pea Soup with Smoked Ham Shank - "Gorochovy Soup" I recall this soup from my childhood, my school and even kindergarten years. Pea soup is very rich, fragrant and delicious. It is also very good in cold weather.

Instructions 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.

Pea soup is very rich, fragrant and delicious. It is also very good in cold weather. After that mix in bay leaf, ham, and split peas. And then pour in water and chicken stock. Add the cream and bring to a simmer.

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