My Ham Shank Soup (Thick pea soup)

Name: How to cook My Ham Shank Soup (Thick pea soup) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Maureen 😀

My Ham Shank Soup (Thick pea soup)

I usually make the pea soup with bacon pieces. But its so nicer with a ham shank the flavour is nicer and not too salty.

Ingredient

Food ration :

6 servings

Cooking time :

2 hours

large carrots scraped and cut into chunky slices

250 g

Yellow Split Peas

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.