| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Spanish | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | tb | Lard |
| 4 | oz | Speck, in 1/4" dice |
| 2 | md | Spanish onions, finely chopped |
| 3 | md | Potatoes, peeled, in 1/4" cubes |
| 1/2 | c | Freshly grated horseradish, plus 1/4 cup |
| 4 | c | Chicken stock |
| 2 | c | Heavy cream |
| 1 | c | Dry white wine |
| 4 | Scallions, thinly sliced |
INSTRUCTIONS
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. Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #587 by Sue <suechef@sover.net> on Apr 24, 1997
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