fidget smile wave

Oh my, is it just me or are you having a case of holiday food madness too?

Too many sweets around and mysteriously ending up in my belly.  Weird.

Extra helpings of mashed potatoes because I’m going to need keep my energy up to write out those Christmas cards while plopped on the couch watching Elf.

Better make a gin & tonic too so I don’t get parched licking the envelopes.

Smart thinking Jen!

Is testing out cookie recipes to give out to co-workers making your breathing labored?

Oh dear.

Does your beagle not even lift his head up to beg for whatever you’re about to eat because, geez human, didn’t you just have cheese and crackers like five minutes ago?

Oh this does not bode well.

Well we are going to get a handle on this madness.  Not put a stop to it mind you because it’s the holidays and I still want cookies and kugelhopf and chocolate and cheese and crackers.  I just don’t want to be rolled into the New Year so we are going to slow down a sec and have some soup!  It’s a meal, remember? This one is simple and good, it has spinach so that counter acts like two cookies.  Double cookie win!

Plus we can have fun and add some bread and cheese and if I’m licking all those envelopes you know I’m having a gin and tonic so let’s get these holidays started!

Lets get some onions sautéing.

Add our spices ,herbs and zest.  Let them do their thing.

Next some spinach, I didn’t chop mine as much as I would have liked.

up next, orzo.

Mix it up.

Add broth and simmer for a bit until ready to thicken it up a tad.

Then get some bread, ladle up a bowlful, add some cheese and remember that the holidays are fun so enjoy them and save some cookies for me!

Spinach and lemon orzo soup

Slightly adapted from Bake Your Day

ingredients

1 large onion, chopped

1 garlic clove, minced

2 tablespoons Olive Oil

1/2 teaspoon ground red pepper

1/4 teaspoon chili powder

1 teaspoon lemon thyme leaves (regular or dried is fine)

2 cups packed and chopped spinach leaves

1 1/2 cups orzo pasta

1 lemon, zested and juiced

8 cups chicken broth

2 tablespoons water

1 tablespoon cornstarch

Parmesan cheese for topping is desired

Heat the oil in a stock pot on med-low.  Add the onions and cook for about 4 minutes until fragrant. Add the garlic, lemon zest, red pepper, chili powder and thyme leaves and cook for another 3-4 minutes until the onions become translucent.  Turn the heat up to medium and add the spinach and orzo.  Mix a bit and cook for about 1 minute.  Add broth and lemon juice.

Bring to a simmer and cook for about 20 minutes until the orzo is just tender.

Whisk the water and cornstarch in a small glass.  With the soup at a slow boil whisk the cornstarch mix into the soup rapidly.  Let the soup thicken a bit, about 5 minutes.

Serve with some bread and grated parmesan on top.  Enjoy!