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.
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