Belgian Leek Soup

• 115 g/4 oz bacon, finely chopped
• 4 large leeks, white parts only, finely chopped

Fry the bacon with the shallots in a little olive oil and cook until the shallots are soft. Add the leeks and continue cooking until sweated. Do not allow the leeks to stick.

Add chicken stock, white wine, nutmeg, bay leaf and seasonings. Bring the stock to the boil, reduce the flame and simm