Monday, October 08, 2012


serves four

2 small potatoes, cut into small cubes
1 red onion, finely chopped
1 clove of garlic, finely chopped
1½ pints of vegetable stock
1 big double handful (using gloves) of young nettle leaves (not the stems)
single cream
4 rashers of smoked bacon, chopped up small
Add a dash of oil to a heavy saucepan. Fry the bacon bits until they are crispy. Set aside. Add the onion and spuds to the pan. Cook on a medium heat until the onions are soft and the potato is almost cooked. Add the garlic. Fry for a little longer. Meanwhile, chop the nettles up as small as you can get them. Use gloves or they will sting you at this point. Add them to the pan, along with the stock. Bring to the boil slowly and then simmer for 10 minutes. Take off the heat and mash the soup with a potato masher. Then pour into a sieve and mash the pulp with the back of a spoon. Discard any larger bits that won’t fit through the sieve. Season to taste. Dish up into bowls. Sprinkle the bacon bits onto the soup and stir in a spoonful of cream.

bacon recipe courtesy of: Martin Dorey, The Camper Van Cook

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