Speck, cabbage and pea soup
Australian Gourmet Traveller fast recipe for speck, cabbage and pea soup.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Mixing bowl
- Spoon
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
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