Split pea soup with smoked pork shank – Food & Home Magazine
This comforting split pea soup gets its rich, smoky flavour from slow-simmered pork shank—perfect for chilly nights or cosy weekends at home.
Ingredients
- ***For the soup
- ½ cup oil
- 2 onions, finely chopped
- 4 large carrots, peeled and diced
- 3 garlic cloves, finely chopped
- 1.5 litres chicken stock
- 1 kg smoked pork hock (eisbein)
- 500 g green split peas, soaked overnight
- Salt and black pepper to taste
- ***For serving
- 2 tablespoons chopped parsley
- Fresh bread (optional)
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