Pepper Rainbow Soup

* 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



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