Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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