For Shirley Walker

Pepper Rainbow Soup

18 cup Chicken broth
3 md Onion, chopped
6 cup Rice, cooked
12-16 Bell peppers, in -assorted colors
1 1/2 tsp Savory
5 tsp Chives
6 Egg yolks
6 Tbsp 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 6-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.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/