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Chard & Leek Soup

(serves 2)

• 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.