Bread and lard soup is a traditional dish from Tuscan cuisine. Its origin dates back to the Middle Ages when it was considered a hearty and nutritious meal for farmers working in the fields. Today, it is still highly appreciated for its rich and intense flavor. The soup is made with slices of Tuscan bread, lard, onion, broth, and grated Parmesan cheese. It is a simple dish but with an irresistible taste.
Slice the onion and chop the lard, then place them in a saucepan
Cook until the onion is browned and the lard is almost completely melted
Bring the broth to a boil
Slice the bread
In 4 soup bowls, arrange the slices of bread, the lard and onion mixture, 2 ladles of boiling broth, a piece of butter, and the Parmesan
Serve very hot
Pan
Saucepan
Knife
Italia, Toscana
| Energy (kcal) | 120.97 |
| Carbohydrates (g) | 18.32 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 3.02 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.31 |
