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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. 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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