Bread and lard soup is a traditional dish of Tuscan cuisine. Its origin dates back to the Middle Ages, when it was considered a substantial and nourishing meal for the farmers working in the fields. Today it is still much appreciated for its rich and intense flavor. The soup is prepared with slices of Tuscan bread, lard, onion, broth and grated Parmigiano cheese. It is a simple dish but with an irresistible taste.
Slice the onion, chop the lard and put 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 bread slices, the lard and onion mixture, 2 ladles of boiling broth, a small piece of butter and the Parmigiano.
Serve very hot.
Pan
Saucepan
Knife
Italy, 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 |
