Here is a version of vermicelli soup that they tend to make in Greece and Cyprus. If you have a light chicken, fish or meat stock, then use that, but I love this even just with water... a soup in moments. You can leave out the mint, if you’d prefer.
Put the water, lemon juice and butter in a pan and add
The thing that every Italian person, in Tuscany at least, has told me when I ask what they remember from their childhood is a piece of white bread, rustic country bread, quite thickly cut, hand-splashed with red wine and then scattered with white sugar. Served just like that to the waiting children. They all remember it well.
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