Step-by-Step Guide to Make Jamie Oliver My Ham Shank Soup (Thick pea soup)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, my ham shank soup (thick pea soup). One of my favorites food recipes. This time, 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 well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. My Ham Shank Soup (Thick pea soup) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook my ham shank soup (thick pea soup) using 5 ingredients and 5 steps. Here is how you cook 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. Prepare 250 g Yellow Split Peas
3. Prepare About 800g Ham Shank
4. Make ready Boil in 2 1/2 Pints water
5. Prepare 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.

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