Zuppa di Raffano

1. 1

   In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking over medium heat.

2. 2

   Add onions and cook until soft but not brown, about 8 to 10 minutes.

3. 3

   Add potatoes, horseradish, chicken stock, cream and wine and bring to a boil.

4. 4

   Boil 15 minutes and lower heat to medium.

5. 5

   Cook just below the boil for 1 hour, until potatoes have fallen apart.

6. 6

   Season with salt and pepper and garnish with scallions, fresh horseradish and poppy seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.