Popeye would be proud.

Because it is Thanksgiving tomorrow...

and because I love each and every one of you, dear readers...

I thought it would be the perfect time to post one of my new favorite recipes.

Which you must promise me you will make immediately.

The first time I made this, I put in too much orzo pasta. I thought it was bland, too much like a casserole instead of a soup, and just meh. Thankfully I tried it once more last night, and it turned out perfectly.

And oh, is it ever good. I had it for dinner last night. With seconds. And for lunch today. And I'll happily eat it for dinner again tonight. Which is huge in my book, since I'm not usually a fan of leftovers for anything.

Here you go...



SPINACH AND LEMON SOUP WITH ORZO
(serves 4-6)

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 of orzo (*I only used 1 cup and it was perfection)
8 cups chicken or vegetable broth (I used chicken)
4 eggs
Juice of 3 lemons
Fresh parsley, chopped (to serve)
Fresh-grated Parmesan (to serve)

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.

(Thanks to The Kitchn for the recipe and photo.)

Kids, I am telling you, this stuff is delish. Even the four-year-old boy gobbles it up. But then again, he eats anything and everything and is the world's most NOT-picky eater.

And this soup, of course, goes perfectly well with Blue Bell Peppermint ice cream. Which there now may or may not be four half-gallons of in my freezer. Sorry, but it was on sale, and I had coupons.

Now I'm off to turn over that turkey in the brine solution. It's been 18 hours, and it's time for that turkey to get all brined up on the other side for another 18 hours. With a twenty-two pound bird, it is a two-person endeavor, so I'm off to bug my husband...