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 (have horseradish whole to show) plus 1/4 cup
- 4 cups chicken stock
- 2 cups heavy cream
- 1 cup dry white wine
- 4 scallions, thinly sliced
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, 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
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By djpeteyb_8579456
Seattle, WA
on September 27, 2007
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Got the chills? Recently move to Seattle and you discovered the we have weather? MAKE AND EAT THIS SOUP!
Possible substitutions include:
Speck can be hard to come by outside of the big city. Try a mid-grade pepper bacon. (Nitrate free for those with health concerns
While the recipe does not specify WHICH potatoes to use, I have found a mix of both waxy AND starchy really so the trick. Also, I have gone crazy at times and added parsnips, swedes, sauteed mushrooms (meh, don't bother unless you can get good wild mushrooms
I have even thrown the whole mess in the blender to make a bisque. Molto Mario, mille grazie!
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