Zuppa Di Raffano
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Lard2 medium
Onion (spanish, finely chopped)4 cups
Chicken Stock2 cups
Heavy Cream1 cup
White Wine (dry)Directions:
1
In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking over medium heat
2
Add onions and cook until soft but not brown, about 8 to 10 minutes
3
Add potatoes, horseradish, chicken stock, cream and wine and bring to a boil
4
Boil 15 minutes and lower heat to medium
5
Cook just below the boil for 1 hour, until potatoes have fallen apart
6
Season with salt and pepper and garnish with scallions, fresh horseradish and poppy seeds