Split Pea Flanken Soup
 
Ingredients
  • 2-3 knee bones or marrow bones
  • 2 lb flanken on the bone, cut between the bones
  • 1 ½ large or 2 medium Vidalia onions, diced
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup carrots, shredded
  • 1 (1 lb) bag green split peas
  • 8 cups of water initially, and additional 2-4 cups more if necessary
  • 2 tablespoons kosher salt
  • ½ tsp black pepper
  • 1 ½ tablespoons garlic powder
Instructions
  1. Preheat a 6/8 quart pot on medium-high heat. Add olive oil and heat until oil moves around like water. Add onion, and sauté for about 5 minutes. Lower heat to medium-low and add garlic; cook an additional 3-5 minutes.
  2. Add carrots, split peas, beef bones, flanken, 8 cups water, kosher salt, and black pepper. Bring mixture to a boil, then lower heat to a simmer. After 15 minutes of simmering skim the scum (white foam) and larger amounts of fat pooled together off the top with a small ladle (don’t make yourself crazy to get rid of all the fat at this point, the meat and bones will continuously give off fat as they cook, will get rid of extra fat later).  Allow soup to simmer for 1 ½ hours or up to 3 for the most tender flanken.
Recipe by Between Carpools at https://betweencarpools.com/begin-sukkah-soup-season-with-this-split-pea-flanken-soup/