- 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.