Speck, cabbage and pea soup


  • Serves 8 people

  • 1 tbsp olive oil
  • 400 gm piece of speck, cut into 3cm pieces
  • 2 Dutch cream potatoes (about 300gm), cut into 5mm pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 litres (8 cups) hot chicken stock
  • 300 gm Savoy cabbage (about ΒΌ cabbage), thinly sliced
  • 300 gm frozen peas, defrosted
  • To serve: crusty bread
01   Heat oil in a saucepan over medium-high heat, add speck and stir occasionally until golden (2-3 minutes). Add potato, onion and garlic, cover and stir occasionally until potato starts to soften (4-5 minutes). Add hot stock and simmer until potato is tender (15-20 minutes). Add cabbage and peas, simmer until bright green (1-2 minutes), then season to taste. Serve hot with crusty bread.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.
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