Speck, cabbage and pea soup | Gourmet Traveller

Ingredients

• 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