*  Exported from  MasterCook  *
 
                            PEPPER RAINBOW SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Chicken broth
    1       md           Onion, chopped
    2       c            Rice, cooked
    4                    Bell peppers, in
                         -assorted colors
      1/2   ts           Savory
    2       ts           Chives
    2                    Egg yolks
    2       tb           Lemon juice
                         Salt and pepper,
                         -to taste
 
   Bring the broth to a boil.  Cook the rice.
   
   Chop the onion and saute the pieces until they are
   golden brown.  Add to the broth. Add the savory and
   chives to the broth.
   
   Clean the seeds and cores from the peppers and chop
   the cleaned peppers into pieces. Set chopped peppers
   aside.
   
   Add the rice to the broth and cook for 5 minutes.  Add
   the chopped peppers to the boiling broth and simmer
   for 1 minute. Meanwhile, beat the egg yolks in a 2-cup
   bowl.
   
   Thicken the soup with the egg yolks by adding the hot
   soup to the beaten yolks a little bit at a time,
   stirring constantly, until a cup or two of soup has
   been added to the yolks. Dump this mixture back into
   the simmering broth. Add the lemon juice. Season to
   taste with salt and pepper. Serve.
   
   NOTES:
   
   *  A light summer soup with multicolored peppers --
   Every year in late summer, produce counters fill with
   multicolored bell (capsicum) peppers. Green bell
   peppers, red bell peppers, yellow bell peppers. Even
   purple bell peppers. Creative chefs try hard to take
   advantage of the splash of colors, and make rainbow
   salads or rainbow appetizers. Here is a different way
   to rejoice in multicolored peppers: pepper soup. The
   peppers float to the top of a light broth and artfully
   dodge your spoon as you try to eat them. Yield:
   Serves 6-8.
   
   *  The thickening technique is identical to that used
   in avgolemono recipes, which you can consult for more
   details.
   
   *  The flavor and texture balance of the soup depends
   on the amount that the peppers are cooked. The more
   you cook them, the more their flavor exudes into the
   broth but the more they lose their texture. I find
   that about 2 minutes in simmering broth is the right
   amount.
   
   *  You can have fun with colored geometric patterns as
   you cut the peppers. They don't have to be chunks.
   You can cut the yellow peppers into circles and the
   green peppers into long strips and the red peppers
   into cross sections and the purple peppers into stocky
   triangles. Be creative. The colored shapes will float
   to the top of the broth and play hide-and-seek with
   each other.
   
   : Difficulty:  moderate (egg yolk thickening and
   pepper cooking require some practice).
   : Time:  10 minutes preparation, 10 minutes cooking.
   : Precision:  No need to measure.
   
   : Brian Reid
   : DEC Western Research Laboratory, Palo Alto,
   California, USA : decwrl!reid  -or- reid@decwrl.dec.com
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
                    - - - - - - - - - - - - - - - - - -