Lionese Soup

Ingredients

• 100 g beef lard (manteca de vaca)
• 100 g fine semolina
• 1 liter milk
• to taste sugar
• 1 stick cinnamon
• 1/2 lemon lemon zest, grated
• 3 egg yolks
• as needed bread, sliced

Instructions

1. Heat the lard in a saucepan until melted. Add the fine semolina and stir well for a couple of turns. Pour in the milk and add sugar, a cinnamon stick, and the grated zest of half a lemon. Cook over low heat, stirring constantly to prevent sticking or lumping.
2. Dilute the egg yolks in a little warm milk, then incorporate them into the soup, stirring gently. Pour the soup into a tureen over fried bread toasts (prepared by frying sliced bread in lard until golden).