How to Make It
Directions:
Vegetable Sautéing:
1. Place a large stockpot or Dutch oven over medium flame. Combine butter and olive oil, allowing the butter to liquefy.
2. Add the onion and carrot pieces, cooking for around 3–4 minutes until the onion becomes soft. Introduce garlic and rosemary, sautéing for 30 seconds to release their aroma.
Orzo Cooking:
3. Introduce chicken broth and sprinkle in salt. Bring to a boil and let it simmer for about 10 minutes.
4. Stir in orzo and allow it to cook for an additional 8–10 minutes until it achieves tenderness. Set the pot aside from heat.
Egg Tempering:
5. In a medium mixing bowl, whisk together eggs, egg yolks, and lemon juice until smooth.
6. Carefully ladle 1 cup of hot broth into the egg mixture, whisking constantly to avoid scrambling. Repeat with 1–2 ladles to gradually increase the eggs’ temperature.
Soup Thickening:
7. Return the pot to a medium-low setting. Gently pour the tempered egg mixture into the soup while stirring consistently. Cook for 5 minutes to let the soup thicken slightly.
Final Touches:
8. Mix in the shredded chicken, chopped dill, and lemon zest. Adjust the texture by adding more chicken broth if desired.
Season and Serve:
9. Taste and modify with additional salt, black pepper, or lemon juice as preferred.
10. Ladle into bowls and garnish with dill sprigs, lemon slices, and a dash of black pepper. Savor while warm!