Name: Speck, cabbage and pea soup
Yield: 8
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

The earthiness of speck and cabbage with the sweetness of peas makes this the perfect soup to mark the transition from winter to spring.

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

Method

Main

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 recipe is from the September 2011 issue of .
Notes

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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