Zuppa di raffano
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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