Horseradish Soup: Zuppa di Raffano

Name: Horseradish Soup: Zuppa di Raffano
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 237 milliliters dry white wine; 473 milliliters heavy cream; 118 milliliters freshly grated horseradish, plus 1/4 cup, for garnish; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 2 mediums Spanish onions, finely chopped; 1 bunch parsley stems; 4 servings Poppy seeds, for garnish; 3 mediums potatoes, peeled and cut into 1/4-inch cubes; 4 servings Salt and freshly ground black pepper; 4 scallions, thinly sliced, for garnish; 113 grams speck, cut into 1/4-inch dice; 2 Tbsps tomato paste; 2 Tbsps lard

Horseradish Soup: Zuppa di Raffano might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This gluten free recipe has 1359 calories, 54g of protein, and 101g of fat per serving. Head to the store and pick up olive oil, potatoes, salt and pepper, and a few other things to make it today. To use up the poppy seeds you could follow this main course with the BJ's Easy Blackberry Cobbler as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 3 hours and 55 minutes.

Instructions

In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat.

Ingredients you will need

Speck

Lard

Soup

Equipment you will use

Pot

Add the onions and cook until soft but not brown, about 8 to 10 minutes.

Ingredients you will need

Onion

Add the potatoes, 1/2 cup horseradish, chicken stock, cream, and wine and bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below a boil for 1 hour, until the potatoes have fallen apart. Season with salt and pepper and garnish with scallions, remaining fresh horseradish, and poppy seeds.

Ingredients you will need

Horseradish

Salt And Pepper

Chicken Stock

Poppy Seeds

Green Onions

Potato

Cream

Wine

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle