Howdy everybody, this time we will provide you with my ham shank soup (thick pea soup) recipes of dishes which are easy to understand. We’ll share with you the recipes that you are searching for. I’ve made it many instances and it is so scrumptious that you guys will find it irresistible.

My Ham Shank Soup (Thick pea soup) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. My Ham Shank Soup (Thick pea soup) is something which I have loved my whole life. They’re nice and they look wonderful.

Scrape and slice the carrots chunky. Add the split peas to the ham shank water with the shank when fat and skin removed. Soak the dried peas and yellow split lentils according to the packet instructions overnight.

To begin with this recipe, we must prepare a few ingredients. You can cook 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):

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

Melt butter in a large dutch oven or soup pot over medium heat. In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. I did simmer my soup on stovetop throughout the day for many hours (definitely stirring occasionaly).

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.

My husband stated that this was the ABSOLUTE BEST SPLIT PEA & HAM SOUP I have ever made. Thank you for the added tips and directions on adding ingredients in a "different way"! In a large skillet, saute the onion, celery and carrots in oil until tender. Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Ham and bean soup is a homey, filling dish especially suitable for serving in colder months.

Above is methods to cook my ham shank soup (thick pea soup), very simple to make. Do the cooking levels appropriately, chill out and use your coronary heart then your cooking might be delicious. There are lots of recipes which you can strive from this web site, please find what you want. If you like this recipe please share it with your mates. Comfortable cooking.