Lancashire Pea Soup with Ham Shank
A warming, hearty Lancashire soup made with slow-simmered ham shank, dried peas, and root vegetables for a thick, comforting bowlful.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large casserole dish or stockpot
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Ladle
- •Forks
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14 g
- carbs
- 36 g
- fibre
- 11 g
- protein
- 34 g
- calories
- 410 kcal
Instructions
- 1
Heat the vegetable oil in a large casserole dish over medium heat on the hob.
- 2
Add the diced onion, carrots, and celery, cooking for 6 to 8 minutes until soft.
- 3
Place the ham shank into the pot alongside the softened vegetables.
- 4
Add the drained soaked peas, bay leaves, thyme sprigs, and black pepper.
- 5
Pour in the cold water, ensuring the ham shank is mostly submerged.
- 6
Bring the liquid to the boil, then reduce the heat to low and cover with a lid.
- 7
Simmer gently for 2 hours until the ham is tender and falling off the bone.
- 8
Transfer the ham shank to a board and discard the bones, skin, and excess fat.
- 9
Shred the tender ham meat into bite-sized pieces using two forks.
- 10
Mash some peas against the pot side to thicken the broth, then stir in the meat.
- 11
Stir in the malt vinegar and chopped parsley before ladling into bowls.
Chef's tips
Do not add salt during cooking because the cured ham shank releases plenty of seasoning into the broth. If using dried marrowfat peas, soak them in cold water for at least 8 to 12 hours before cooking so they soften properly. A generous splash of malt vinegar stirred in just before serving cuts through the rich pork and provides the authentic northern stall flavour.
Ingredient substitutions
- dried marrowfat peas → dried green split peas (no overnight soaking needed)
- smoked ham shank → unsmoked ham hock or gammon knuckle
- malt vinegar → cider vinegar
Storage
Store chilled in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, adding a splash of water if the soup has thickened excessively.
Common mistakes to avoid
- •Adding table salt before tasting, which makes the soup overly salty from the cured shank.
- •Skipping the overnight soak for marrowfat peas, leaving them hard and grainy.
- •Boiling the soup too vigorously, which toughens the ham meat instead of tenderising it.
Serving suggestions
Cooked Lancashire Pea Soup with Ham Shank?
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