Name: Greek Lemon Soup with Shrimp and Spinach
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; Kosher salt and freshly ground pepper; 6 cups low-sodium chicken broth; 1 cup orzo; 1 pound peeled and deveined jumbo shrimp; 1 large egg, plus 1 egg yolk; 5 tablespoons fresh lemon juice (from 2 lemons ); 6 cups baby spinach; 3 tablespoons roughly chopped fresh dill

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery and carrots and season with a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Add the chicken broth and bring to a boil; add 3/4 teaspoon salt, a few grinds of pepper and the orzo. Reduce the heat to maintain a simmer and cook the orzo 2 minutes less than the label directs for al dente.
Meanwhile, season the shrimp lightly with salt and pepper. Whisk the whole egg and yolk and the lemon juice in a medium bowl. When the orzo is cooked, add 1 cup of the chicken broth mixture to the bowl and whisk well, then add back to the pot. Cook over medium-low heat, stirring occasionally, until it starts to gently simmer and thicken slightly, about 2 minutes.
Stir in the shrimp and cook until it no longer looks raw, about 1 minute. Add the spinach and cook until wilted and the shrimp is cooked through, about 1 more minute. Taste the soup and adjust the seasoning.
Stir most of the dill into the soup. Divide among bowls and top with the remaining dill.

Photograph by Andrew Purcell

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