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Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
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.