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My Ham Shank Soup (Thick pea soup)

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We hope you got benefit from reading it, now let’s go back to my ham shank soup (thick pea soup) recipe. You can have my ham shank soup (thick pea soup) using 5 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook My Ham Shank Soup (Thick pea soup):
  1. Use 4 large carrots scraped and cut into chunky slices
  2. Provide 250 g Yellow Split Peas
  3. Take About 800g Ham Shank
  4. You need Boil in 2 1⁄2 Pints water
  5. Get Add a little black pepper
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.

This soup is delicious and perfect for a fall evening. My supermarket only had smoked ham shank which is bigger and has more meat than hock. Super easy soup for my Saturday in quarantine. It has a tiny kick but my little dude approves- he's six. It has a nice richness and a bit of smoke.

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