First, cover smoked meat with cold water in a large pot. Add bay leaves and peppercorns. Let simmer for approx. 1 1/2 hours.
Take out the smoked meat, cut off the skin and fat and add to the soup. Add the remaining spices and simmer for another 1/2 hour.
In the meantime, stir cream with flour until smooth. Strain the soup and add it again. Stir in the cream and bring to the boil briefly.
Cut brown bread into cubes, serve soup, add bread cubes and garnish with chives.