I remember this bright tangy, lemony hot soup was made to fight off the cold. Pronounced ‘AHV-go LEE-mo-no’.
(serves 1-2 people)
- Scoop of chicken bouillon
- Pre-cooked chicken as much as you like
- 1-2 cups of acini di pepe, orzo, or steamed white rice
- 3 egg yolks
- juice of 1 and 1/2 lemon
- Italian parsley
- Dill weed
- Black pepper
Directions: In a small pot, bring water (enough to make soup for 1-2 people) to a boil. Add a scoop of chicken bouillon to the water and the acini di pepe, orzo, or steamed white rice. To keep water from boiling over, add a splash of extra virgin olive oil. Next, add the pre-cooked chicken. Crack three eggs and put only the yolks in a bowl. Mix 1 and half lemon juice with yolks and carefully scramble with whisk. Lower the boiling to a simmer so as not to ruin the lemon/egg yolk mixture as you carefully add it in or else you’re having floating cooked egg pieces on top of the soup. Keep stirring here and there and simmer or until the pasta is cooked.
Serve hot soup with a sprinkling of black pepper, Italian parsley, dill weed and a slice of lemon.