Cabbage, speck & pea soup

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 ¼ cabbage), thinly sliced
300 gm frozen peas, defrosted
To serve: crusty bread

1 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 entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s