home *** CD-ROM | disk | FTP | other *** search
- Path: decwrl!recipes
- From: reid@decwrl.dec.com (Brian Reid)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Pepper rainbow soup
- Message-ID: <11671@decwrl.DEC.COM>
- Date: 18 Sep 87 03:10:30 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: DEC Western Research, Palo Alto, California, USA
- Lines: 77
- Approved: reid@decwrl.dec.com
-
-
- Copyright (C) 1987 USENET Community Trust
- Permission to copy without fee all or part of this material is granted
- provided that the copies are not made or distributed for direct commercial
- advantage, the USENET copyright notice and the title of the newsgroup and
- its date appear, and notice is given that copying is by permission of
- the USENET Community Trust or the original contributor.
-
-
- .RH MOD.RECIPES-SOURCE RAINBOW-SOUP SP "12 Sep 87" 1987
- .RZ "PEPPER RAINBOW SOUP" "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.
- .IH "Serves 6\-8"
- .IG "6 cups" "chicken broth" "1.5 l"
- .IG "1" "medium onion,"
- chopped
- .IG "2 cups" "cooked rice" "300 g"
- .IG "4" "bell peppers,"
- in assorted colors.
- .IG "\(12 tsp" "savory" "2.5 ml"
- .IG "2 tsp" "chives" "10 ml"
- .IG "2" "egg yolks"
- .IG "2 Tbsp" "lemon juice" "30 ml"
- .IG "" "salt and pepper,"
- to taste
- .PH
- .SK 1
- Bring the broth to a boil. Cook the rice.
- .SK 2
- Chop the onion and saut\z\(aae the pieces until they are golden brown.
- Add to the broth. Add the savory and chives to the broth.
- .SK 3
- Clean the seeds and cores from the peppers and chop the
- cleaned peppers into pieces. Set chopped peppers aside.
- .SK 4
- Add the rice to the broth and cook for 5 minutes.
- .SK 5
- Add the chopped peppers to the boiling broth and simmer
- for 1 minute.
- Meanwhile, beat the egg yolks in a 2-cup bowl.
- .SK 6
- 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.
- .NX
- The thickening technique is identical to that used in \fIavgolemono\fR
- recipes, which you can consult for more details.
- .PP
- 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.
- .PP
- 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.
- .SH RATING
- .I Difficulty:
- moderate (egg yolk thickening and pepper cooking require some practice).
- .I Time:
- 10 minutes preparation, 10 minutes cooking.
- .I Precision:
- No need to measure.
- .WR
- Brian Reid
- DEC Western Research Laboratory, Palo Alto, California, USA
- decwrl!reid -or- reid@decwrl.dec.com
-