1736. NETTLE SOUP with BACON (CAWL DAANDL POETHION)

leaves from twenty-one young stinging nettle stalks
100 grams salted bacon, finely cubed
1 1/2 liters vegetable or beef stock
1 tablespoon butter
2 tablespoons flour
45 grams chives or onion shoots
salt and black pepper, to taste

Place the stock in a large pan and when boiling add the nettle leaves. Continue to boil for 3 minutes then remove the nettle leaves and process in a food processor (along with the chives) until they form a smooth purée.

Add the bacon to a large pan and fry until they release their fats. Remove the bacon and set aside then add the butter to the pan. When it's melted stir-in the flour until you form a smooth paste. Now add the hot stock a little at a time, stirring well to combine after each addition.

Bring the mixture to a boil and continue boiling until the stock has thickened to your liking. Add the nettle and chive purée and allow to heat through before seasoning to taste. Serve in warmed soup bowls with a sprinkling of the bacon on top. Accompany with a thick slice of warm bread.


bacon recipe courtesy of: Llŷn peninsula, North Wales | Celtnet.org