My Ham Shank Soup (Thick pea soup). Garden At Home With Sarah Raven, Wide Range of Products Available Online Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Rinse the split yellow peas under cold water for a few minutes.
Remove the shank from the slow cooker, remove any fat residue from the mixture, leaving the remainder in the slow cooker (this is the liquid required for the soup). Once the ham shank is cool enough to handle, strip the meat off the bones and shred into bite size pieces, add to the slow cooker. Drain peas and lentils and add to the slow cooker. You can have My Ham Shank Soup (Thick pea soup) using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of My Ham Shank Soup (Thick pea soup)
- Prepare 4 of large carrots scraped and cut into chunky slices.
- You need 250 g of Yellow Split Peas.
- You need of About 800g Ham Shank.
- You need of Boil in 2 1/2 Pints water.
- You need of Add a little black pepper.
Cover and turn down the heat to create a nice slow simmer. Add the cream and bring to a simmer. Drain and stir in the split peas to coat with butter, then add one litre of the ham stock, retaining the rest. Bring to the boil, then turn down the heat and cook until the peas are breaking down.
My Ham Shank Soup (Thick pea soup) step by step
- 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..
- 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..
- 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..
- 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..
- 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..
The following day: Slice up the leek and carrots and sautÃ© gently in a large saucepan in a knob of butter until slightly softened, Drain and pour in the peas and drain and place the ham shank on top, cover with fresh water, give a good grind of pepper and bring to the boil. Mix in ham, bay leaf and split peas. Pour in chicken stock and water. I added a little shredded ham on top at the end. You can even save all the ham to add on top at the end rather than adding it at the beginning if you wish.