Split Pea Soup featuring Heritage Cured Ham Shanks

Our Cured Ham Shanks are a life-saver for any and all multi-tasking home chefs. My favorite application for this cut is SOUP.  These flavorful shanks are the perfect low-maintenance cut – delicious and easy!

1 tbsp. olive oil
1 pk. 3lb. Cured Ham Shanks
2 medium carrots, diced
1 medium onion, diced
3 stalks celery, diced
2 sprigs thyme
1 lb. split peas, rinsed and picked over
1 qt. chicken broth/stock (link to broth), boiled
2 qt. water, boiled
Salt and pepper to taste

Add the olive oil to a hot heavy-bottomed pot. Sweat the onions in the olive oil with a pinch of salt until they are soft and cooked through.  Stir in the carrots and celery, making sure they also cook evenly.  After about five minutes, add the cured ham shanks, peas and thyme.  Stir the pot so everything is evenly distributed. Carefully pour in the boiling chicken stock and water to cover all of the contents in the pot, stirring so that everything cooks evenly. Bring the pot to a boil and then lower the heat to simmer. Remove the shanks from the pot and cut the meat off of the bones, dicing them into bite-sized chunks. Place the meat back into the soup and allow it to simmer for about an hour and a half. Stir occasionally as the peas begin to burst and create a creamy soup texture.

Enjoy this hearty soup with crusty sourdough bread – for our fellow Brooklynites, we are hooked on Roberta’s batard!

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