Preparation

1. Wash, peel and dice the potatoes. Wash and trim the beans and halve them crosswise. Put both potatoes and beans in a saucepan, bring to the boil and allow to simmer for approx. 15 minutes.
2. Cut the pork belly into fine strips or dice. Sauté it slowly at a moderate temperature in a non-stick pan, before turning up the heat a little and frying until crispy.
3. Stir the cream into the saucepan, bring everything to the boil, and season to taste with salt, pepper and fennel.
4. Wash the pear and add halved or diced to the bacon. Wash the chives, dab them dry and chop into short straws. Serve the soup in bowls, topped with the bacon and pear mixture, and garnished with chives, thyme and oregano.