Lemony Spinach and Orzo Soup

 

I love soups - they're generally fairly easy to prepare; they're easy to eat on the couch, holding the bowl or even using a mug; and they're filling and often healthy. I saw this recipe for a spinach and orzo soup over at Gimme Some Oven last month, and finally got around to making it. It is light, yet filling, and makes a great lunch when its reheated. My only changes were to cut down the amounts so I didn't end up with a ton of soup.

 

Lemony Spinach and Orzo Soup

Adapted from Gimme Some Oven

Serves 4

1 Tbsp. olive oil

2 cloves garlic, minced

1/2 onion, chopped small

1/2 tsp. red pepper flakes

1/2 tsp. dried thyme

8 oz. frozen spinach, thawed and drained

3/4 c. orzo pasta

4 c. vegetable broth

2 eggs

Juice of 1 to 1-1/2 lemons

Fresh flat-leaf parsley to serve

Grated Parmesan to serve

Heat the olive oil in a large heavy pot and cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth. Simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down a few minutes.

Whisk eggs in a large bowl, then whisk in the lemon juice for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladle-full of the soup broth to the eggs and whisk well. Whisk in two more ladles of soup broth to temper the eggs.

Add the egg mixture to the soup pot and whisk well. Return to very low heat, stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.