Celebrity chef Maggie Beer shares her simple three-ingredient recipe for the perfect pea and ham soup

• Maggie Beer has shared her simple recipe for the perfect pea and ham soup 
• The cookbook author used smoked ham bones, eschalots and split green peas
• The celebrity cook said it’s the ‘easiest soup you’ll ever make in your life’  

Celebrity chef Maggie Beer has offered her simple three-ingredient recipe for the perfect pea and ham soup.

The Australian cookbook author shared a video on social media explaining how she made the wholesome dish using smoked ham bones, eschalots and split green peas.

‘It is the easiest soup you’ll ever make in your life and certainly one to try this winter, so much flavour from so few ingredients,’ she said.

‘It’s the kind of soup that’s made from scratch, it’s full of goodness and it’s cheap.’

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Australian celebrity chef Maggie Beer (pictured) has offered her simple three-ingredient recipe for the perfect pea and ham soup

The Australian cookbook author shared a video on social media explaining how she made the wholesome dish using smoked ham bones, eschalots and split green peas

Maggie Beer’s pea and ham soup 

INGREDIENTS

1kg smoked ham bones

2 eschalots

500g split green peas 

METHOD 

1. To a large pot, add the eschalots, split green peas and ham bones and cover well with cold water

2. Place a lid on the pot and bring to the boil, then simmer for 2-3 hours

3. Allow to cool and store in the fridge overnight

4. The following day, reheat in the same pot, stir to bring the soup to a smooth consistency. Remove ham and bones and set aside

5. Serve with ham, fresh herbs and croutons on top

She started by adding the ham bones, peas and eschalots to a large pot, and covered with cold water.

‘I’m not sweating off the eschalots, I’m just putting that in. I’m adding a whole packet of split peas. I’m not using any salt because I’ve got the smoked bones that are salty,’ she said.

Maggie then placed a lid over the pot to bring it to boil, before she allowed the soup to simmer over the next two to three hours.

She then set the pot aside to cool and stored it in the fridge overnight. Allowing it to rest in the fridge overnight results in a thicker, flavoursome soup.

‘After you cooked the soup, let it cool and pop it in the fridge overnight as is, then return the pot to gentle heat the next day stirring to combine. You can always continue to cook it down to thicken,’ she said.

‘I have so many smoked ham bones in here because I love the flavour and I love to pick off the meat,’ Maggie said.

She then removed the meat and bones from the soup.

‘Every day the soup gets thicker and the pieces of meat fall off the bone,’ she explained.

Maggie served the wholesome soup with shredded ham, topped with croutons and garnished with fresh herbs.

‘It’s just such a lovely meal,’ she said.

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