Horseradish Soup: Zuppa di Raffano Recipe

Name: Horseradish Soup: Zuppa di Raffano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lard; 4 ounces speck, cut into 1/4-inch dice; 2 medium Spanish onions, finely chopped; 3 medium 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, recipe follows; 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; 2 tablespoons extra-virgin olive oil; 3 1/2 pounds chicken wings, backs, and bones; 3 carrots, coarsely chopped; 2 onions, coarsely chopped; 4 ribs celery, coarsely chopped; 2 tablespoons tomato paste; 1 tablespoon black peppercorns; 1 bunch parsley stems

Servings: persons

2 tablespoons lard
4 ounces speck, cut into 1/4-inch dice
2 medium Spanish onions, finely chopped
3 medium 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, recipe follows
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
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

1
In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat.
2
Add the onions and cook until soft but not brown, about 8 to 10 minutes.
3
Add the potatoes, 1/2 cup horseradish, chicken stock, cream, and wine and bring to a boil.
4
Boil 15 minutes and lower heat to medium.
5
Cook just below a boil for 1 hour, until the potatoes have fallen apart.
6
Season with salt and pepper and garnish with scallions, remaining fresh horseradish, and poppy seeds.
7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
8
Add all the chicken parts and brown all over, stirring to avoid burning.
9
Remove the chicken and reserve.
10
Add the carrots, onions, and celery to the pot and cook until soft and browned.
11
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
12
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
13
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
15
Stir the stock to facilitate cooling and set aside.
16
Refrigerate stock in small containers for up to a week or freeze for up to a month.

1668

kcal

Calories

Fat

Carbs

205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons lard, 4 ounces speck, cut into 1/4-inch dice, 2 medium Spanish onions, finely chopped, 3 medium potatoes, peeled and cut into 1/4-inch cubes, and more.

Yes, Horseradish Soup: Zuppa di Raffano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Horseradish Soup: Zuppa di Raffano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions