Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.39 Kcal (2459 kJ) | ||
| Calories from fat | 341.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.91g | 58% | |
|---|---|---|---|
| Cholesterol | 161.63mg | 54% | |
| Sodium | 995.01mg | 41% | |
| Potassium | 782.43mg | 17% | |
| Total Carbs | 37.95g | 13% | |
| Sugars | 11.99g | 48% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 16.62g | 33% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.1mg | 6% | |
| Calcium | 108.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 109.59 Kcal (459 kJ) | ||
| Calories from fat | 63.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 58% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 54% | |
| Sodium | 185.64mg | 41% | |
| Potassium | 145.98mg | 17% | |
| Total Carbs | 7.08g | 13% | |
| Sugars | 2.24g | 48% | |
| Dietary Fiber | 0.8g | 17% | |
| Protein | 3.1g | 33% | |
| Vitamin C | 2.4mg | 21% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.2mg | 6% | |
| Calcium | 20.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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