Chard and leek soup
By Catherine Lee, 01 July 2012 –
1 tbsp olive oil
150g/5½oz chard leaves, chopped
3 baby leeks, chopped
200ml/7fl oz chicken stock
55ml/2fl oz double cream
2 slices pancetta, chopped and fried until golden
Heat the oil in a saucepan. Add the chard and leeks and cook for three minutes. Add the chicken stock, bring to the boil and cook for a further five minutes. Add the double cream and stir well. To serve, place the soup in a bowl and top with the cooked pancetta.
Antony Worrall Thompson