Chicory, Cheese And Egg Soup

Preparation:

Preparation: Clean the chicory, wash it several times under running water and boil it in very abundant salted water so that it loses a little bitterness, then drain and let it drain. Finely chop the lard with the onion and fry it gently in a pan with the oil. When the onion has taken on a light colour, pour the squeezed and chopped chicory into the pan and let it flavor in the sautéed mixture for a few minutes. Remove it from the heat and, once it has cooled down, mix it with the beaten eggs and the grated Galbanino. Put the mixture in the tureen and, stirring, pour over the broth that has just been removed from the heat. Serve the soup piping hot.