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Zuppa Di Raffano


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  • 2 tablespoons lard
  • 4 ounces speck cut 1/4" dice
  • 2 medium Spanish onions finely chopped
  • 3 medium potatoes peeled, and cut into 1/4" cubes
  • 3/4 cup freshly-grated horseradish divided
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 1 cup dry white wine
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 scallions thinly sliced
  • Poppy seeds


Servings 4


Step 1

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, 1/2 cup 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.

This recipe yields 4 servings.

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