Zuppa di raffano

Yield: 1 Servings

Measure Ingredient
2 tablespoons Lard
4 ounces Speck, in 1/4" dice
2 mediums Spanish onions, finely chopped
3 mediums Potatoes, peeled, in 1/4" cubes
½ cup Freshly grated horseradish, plus 1/4 cup
4 cups Chicken stock
2 cups Heavy cream
1 cup Dry white wine
4 Scallions, thinly sliced

In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking over medium heat. Add onions and cook until soft but not brown, about 8 to 10 minutes. Add potatoes, horseradish, chicken stock, cream and wine and bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below the boil for 1 hour, until potatoes have fallen apart. Season with salt and pepper and garnish with scallions, fresh horseradish and poppy seeds.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #587 by Sue <suechef@...> on Apr 24, 1997

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