Spinach Avgolemono

A twist on the classic.
Ingredients

• 1 large white onion, chopped
  
• 4 cloves garlic
  
• 1tsp red pepper flakes
  
• 1 package frozen spinach, at least mostly thawed
  
• 1.5c orzo (dry)
  
• 8c chicken broth (or veg)
  
• 4 eggs
  
• The juice of 1.5 lemons
  
• basil, dill, parsley to taste
  

Heat the onion in some olive oil until it begins to look translucent. Then add the garlic, red pepper flakes, spinach, and orzo. Cook for a minute, tossing everything around, and then add the broth. Bring to a simmer, then reduce heat and simmer for 15 minutes. In the mean time, in a large bowl, crack the four eggs and add the juice of ~1.5 large lemons. Whisk thoroughly until the egg mixture is frothy and yellow and completely mixed. When the orzo is just al dente, take the soup off the heat. Let it sit for a few minutes, then, taking a ladle of broth at a time (and blowing on the soup to make sure it isn't TOO hot), pour the soup into the eggs while whisking furiously. Basically, you're trying to temper the eggs. Do this with about 4 ladles-full of soup. When they're whisked into the eggs, dump the egg mixture back into the rest of the soup, stirring constantly. When everything is mixed in, serve!

Thoughts: Claire and I are a little divided on this: I felt like this was the best avgolemono we've ever made, but she liked the old avgolemono better. Even so, I would say that this was just fantastic. I don't think I'd do anything differently next time. You can add more red pepper flakes if you like - I think we eventually did. It gives the soup an interesting kick.

Disaster Index: 1/10