Fast Recipes

Speck, cabbage and pea soup

Australian Gourmet Traveller fast recipe for speck, cabbage and pea soup.

By Alice Storey
  • Serves 8
Speck, cabbage and pea soup
Speck, cabbage and pea soup

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


  • 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.


This recipe is from the September 2011 issue of .

  • Author: Alice Storey