Chard and leek soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
-
Heat the oil in a saucepan. Add the chard and leeks and cook for three minutes.
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Add the chicken stock, bring to the boil and cook for a further five minutes.
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Add the double cream and stir well.
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To serve, place the soup in a bowl and top with the cooked pancetta.
Ingredients
- 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
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