| 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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