Zuppa di Raffano

• 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

1. In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking over medium heat.
2. Add onions and cook until soft but not brown, about 8 to 10 minutes.
3. Add potatoes, horseradish, chicken stock, cream and wine and bring to a boil.
4. Boil 15 minutes and lower heat to medium.
5. Cook just below the boil for 1 hour, until potatoes have fallen apart.
6. Season with salt and pepper and garnish with scallions, fresh horseradish and poppy seeds.

lard, speck, spanish onions, potatoes, freshly grated horseradish, chicken stock, heavy cream, white wine, scallions

Taken from www.foodnetwork.com/recipes/zuppa-di-raffano-recipe.html (may not work)