Split Pea Soup with Smoked Pork Shank
- Prep Time: 10 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4 servings
- Category: Soups
Description
Classic and smoky, this slow-simmered split pea soup draws rich, savoury depth from tender smoked pork shank.
Ingredients
Soup
½ C (60 ml) oil
2 onions, finely chopped
4 large carrots, peeled and diced
3 garlic cloves, finely chopped
1.5 L chicken stock
1 kg smoked pork hock (eisbein)
500 g green split peas, soaked overnight
salt and pepper, to taste
To Serve
2 Tbsp (30 ml) chopped parsley
fresh bread (optional)
Instructions
Soup
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and carrots and sauté for 5–8 minutes, or until the onions are starting to brown. Stir in the garlic and cook for a further 1–2 minutes.
Pour in the chicken stock and bring to a gentle simmer. Add the pork shank to the pot, cover, and simmer for 1 hour 30 minutes. Check occasionally and top up with water as needed to maintain the liquid level.
Stir in the soaked split peas and continue to cook, covered, for another 45 minutes, or until the peas are soft and beginning to break down into a thick, soupy base. Stir occasionally to prevent catching on the bottom. Season to taste with salt and pepper.
Remove the shank from the pot, slice/shred the meat from the bone, and return it to the soup. Discard the bone. Optional: reserve some pork to use as a garnish.
To Serve
Ladle the soup into bowls, top with the reserved pork, if using, and scatter over the chopped parsley. Serve immediately with fresh bread.
