1 tbspolive oil400 gmpiece of speck, cut into 3cm pieces2Dutch cream potatoes (about 300gm), cut into 5mm pieces1onion, finely chopped3garlic cloves, crushed2 litres(8 cups) hot chicken stock300 gmSavoy cabbage (about ¼ cabbage), thinly sliced300 gmfrozen peas, defrostedTo serve:crusty bread
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 Australian Gourmet Traveller.