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Chard and Leek Soup

A quick and creamy soup made with sautéed chard and baby leeks, finished with double cream and crispy pancetta.

SoupQuickLeeksChardCreamy

Estimated Nutrition

Per Serving Total
Calories 542.4 kcals 542.4 kcals
Carbohydrates 10.3 grams 10.3 grams
Fat 50.1 grams 50.1 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
ml
Double Cream
Liquids
200
ml
Chicken Stock
Meat
2
slice
Pancetta
chopped and fried until golden
OilsFats
15
ml
Olive Oil
Vegetables
150
g
Chard Leaves
chopped
3
piece
Baby Leeks
chopped

Steps

  • Heat the olive oil in a saucepan.
  • Add the chard and leeks to the pan and cook for three minutes.
  • Pour in 200ml of chicken stock, bring the liquid to a boil, and simmer for five minutes.
  • Stir in 55ml of double cream until well combined.
  • Serve the soup in a bowl topped with the golden pancetta.