Zuppa Di Raffano

Zuppa Di Raffano
Zuppa Di Raffano

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

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, 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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