Separate your stinging nettle into stems and leaves.

In a heavy-bottomed pot or French oven on medium heat, slowly render your pancetta, allowing most of the fat to melt.

Add your cooking fat of choice (olive oil/lard/ghee) and the shallots.

Once the shallots turn translucent, add the diced potatoes and a pinch of salt, cook until starting to crisp. Do not let the shallots burn.

Add the fresh garlic and allow it to become fragrant, about 60 seconds.

Add the roasted garlic, chopped walnuts, red pepper flakes (to taste), and chopped stinging nettle stems. Continue to cook, stirring, for another minute or two.

Add your stock, bring to a boil, and then reduce to a quiet simmer anywhere from 15 to 30 minutes until the potatoes and nettle stems are completely soft.

Add your stinging nettle leaves, cook for 2-3 minutes until wilted, and then remove from heat.

With an immersion blender, puree the soup to your desired consistency. I prefer it more rustic with the stinging nettle leaves still being obvious in the finished product.

Adjust for salt to taste and add freshly cracked pepper.

To serve: add a drizzle of (optional) walnut oil and more fresh pepper.