Spinach and Lemon Soup with Orzo

Welcome to Meals Across America!  Honestly, this blog hasn't been fully thought out, and since we're so busy, I'm just going to start blogging.  My hope (I'm sure the co-authors will agree) is that this blog grows organically, eventually evolving into something of use.  At some point, we'll work on structure and rules.  But for now, let's begin!

I'm making dinner tonight.  I've recently moved to San Francisco with MiPiaceKateDesign.  I'm the intern, she's the desginer.  We've moved here from Seattle, and we love to cook!

And we're not alone.  There is The Man of Action, and G.  They live in Seattle, and they like to cook as well. 

The Man of Action and G?  What are you having for dinner tonight?  Here is what I'm making:


Spinach and Lemon Soup with Orzo
(taken from thekitchn)
serves 4-6

Ingredients
2 tablespoons olive oil
4 garlic cloves, smashed or minced
1 large onion
1 teaspoon red pepper flakes (or more, depending on your taste)
1 package frozen spinach, thawed and drained of excess water
1 1/2 cups orzo
8 cups chicken or vegetable broth
4 eggs
Juice of 3 lemons
Fresh parsley, chopped (to serve)
Fresh-grated Parmesan (to serve)

Preparation
Heat the olive oil in a large heavy pot or Dutch oven. 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.

Bring to a light simmer, then turn the heat down and simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down for a moment or two.

Whisk eggs vigorously in a largish bowl, then whisk in the lemon juice. Whisk for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladleful of the soup broth to the eggs and whisk vigorously. (If you want to be really sure not to curdle the eggs, take a ladle of soup and cool it a bit before tempering the eggs.) Whisk in two more ladles of soup broth, whisking each well and letting them cool.

Add the egg mixture to the soup pot, whisking very 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.