Ingredients
6 cup chicken broth
1 medium onion, chopped
2 cup rice, cooked
4 bell peppers, in assorted colors
1/2 tsp savory
2 tsp chives
2 egg yolks
2 tbsp lemon juice
1 salt and pepper, to taste
Directions
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
Servings: 6 servings
Pepper Rainbow Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can trace the history of meal recipes far back into the distant past, at least as far into history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created a few documents detailing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few you will know such as basil, mint and parsley. For the next few years, the upper classes competed to offer the best banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down popular recipes of the day. The introduction of the TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Pepper Rainbow Soup recipe.
