1 litre/1¾ pint chicken stock
1 onion, peeled, studded with 4 cloves
1 carrot, peeled, roughly chopped
1 celery stalk, roughly chopped
200g smoked pork belly or ribs
25g/1oz butter
25g/1oz shallots, peeled, finely chopped
50g/2oz carrots, peeled, finely chopped
50g/2oz celery, finely chopped
50g/2oz leek, finely chopped
250ml/9fl oz double cream
salt and freshly ground black pepper
1 free-range egg yolk
4 tbsp extra-thick double cream
1 tbsp fresh chives, finely chopped
110g/4oz croutons
For the stock, heat the chicken stock, onion, carrot and celery in a saucepan until boiling. Reduce the heat, add the pork belly and simmer for one hour. Strain the mixture into a jug and set aside. Discard the vegetables.
Remove the meat from the pork, cut into small pieces and set aside.
For the soup, heat the butter in a saucepan until foaming. Add the reserved pork, shallots, carrots, celery and leek and fry for 2-3 minutes. Pour in 750ml/1pint 5fl oz of the reserved stock and 150ml/5floz of the double cream and bring to a simmer. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, whisk the remaining 100ml/4fl oz double cream with the egg yolk in a bowl until well combined. Whisk the mixture into the soup and simmer for 1-2 minutes.
To serve, ladle the soup into 4 cups and garnish each cup with a spoonful of cream, some chives and croutons.
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