Zuppa di Raffano

By LeeBoruchow

Horseradish soup - great for warmng up on a cold night.

Ingredients

• 2 tbsp lard
• 4 oz speck, cut into 1/4-inch dice
• 2 medium Spanish onions, finely chopped
• 3 medium starchy potatoes, peeled and cut into 1/4-inch cubes
• 1/2 cup freshly grated horseradish, plus 1/4 cup for garnish
• 4 cups brown chicken stock
• 2 cups heavy cream
• 1 cup dry white wine
• Salt and freshly ground black pepper
• 4 scallions, thinly sliced for garnish
• Poppy seeds, for garnish

Preparation

Step 1

In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat. Add the onions and cook until soft but not brown, about 8 to 10 minutes.

Add the 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 a boil for 1 hour - the potatoes will be falling apart. Season with salt and pepper and garnish with scallions, remaining fresh horseradish, and poppy seeds.