Instructions: In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat. Add the onions and cook until soft but not brown, about 8 to 10 minutes.

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.

This recipe yields 4 servings.

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