This thick and creamy soup has lots of flavour with the added bonus of a meaty ham bone to make it really tasty and even more filling - perfect for a cold winter’s day. The meat should fall off the bone and become a part of the soup as it cooks. This is a traditional and old-fashioned soup in Trentino, where thrifty barley is used in all kinds of different dishes. A similar soup can be made using beans or lentils instead of barley. Pork fat is the most common cooking fat used in the region, where olive oil is not produced.
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