Prep 15 mins
Cook 1 hr 30 mins
This is a traditional Scottish peasant soup, easy to make and made with the most humble and easily obtained ingredients. Traditionally a handful of finely chopped nettle tops is thrown in 10 minutes before serving but parsley would be a reasonable alternative to freshen up the soup.
- 1 lb old potato
- 2 onions
- 2 old carrots
- 4 slices bacon
- 7 1⁄2 cups beef stock or 7 1⁄2 cups water
- fresh ground pepper
- fresh parsley, handful,finely chopped
- Peel and slice the potatoes, coarsely shred the peeled onions and carrots and cut the bacon into squares.
- Bring the water or stock to the boil in a large pan and add the vegetables and bacon.
- Cover and simmer gently for 1½ hours until the soup is thick and creamy.
- Add the chopped nettle tops or parsley 10 minutes before serving.
I have made this time and time again and absolutley love it!! The flavour is outstanding ! Thank you!
I am reviewing this recipe for a second time to give it 5* after making it again & altering the cooking of it just a little. I just cook the vegies in the stock for about an hour, mash down then blend with stick blender.I then add the bacon and continue cooking for another 30mins or so. Season & add the parsley about 10 mins before needed. Tastes even better the next day :) This has become our favourite soup this winter.