| 1 | Bring the broth to a boil. |
| 2 | Cook the rice. |
| 3 | chop the onion and saute the pieces until they are golden brown. |
| 4 | Add to the broth. |
| 5 | Add the savory and chives to the broth. |
| 6 | clean the seeds and cores from the peppers and chop the cleaned peppers into pieces. |
| 7 | Set chopped peppers aside. |
| 8 | add the rice to the broth and cook for 5 minutes. |
| 9 | Add the chopped peppers to the boiling broth and simmer for 1 minute. |
| 10 | Meanwhile, beat the egg yolks in a 2-cup bowl. |
| 11 | 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. |
| 12 | Dump this mixture back into the simmering broth. |
| 13 | Add the lemon juice. |
| 14 | Season to taste with salt and pepper. |
| 15 | Serve. |
| 16 | notes: |
| 17 | * a light summer soup with multicolored peppers -- every year in late summer, produce counters fill with multicolored bell (capsicum) peppers. |
| 18 | Green bell peppers, red bell peppers, yellow bell peppers. |
| 19 | Even purple bell peppers. |
| 20 | Creative chefs try hard to take advantage of the splash of colors, and make rainbow salads or rainbow appetizers. |
| 21 | Here is a different way to rejoice in multicolored peppers: pepper soup. |
| 22 | The peppers float to the top of a light broth and artfully dodge your spoon as you try to eat them. |
| 23 | Yield: serves 6-8. |
| 24 | * the thickening technique is identical to that used in avgolemono recipes, which you can consult for more details. |
| 25 | * the flavor and texture balance of the soup depends on the amount that the peppers are cooked. |
| 26 | The more you cook them, the more their flavor exudes into the broth but the more they lose their texture. |
| 27 | I find that about 2 minutes in simmering broth is the right amount. |
| 28 | * you can have fun with colored geometric patterns as you cut the peppers. |
| 29 | They don"t have to be chunks. |
| 30 | 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. |
| 31 | Be creative. |
| 32 | The colored shapes will float to the top of the broth and play hide-and-seek with each other. |
| 33 | : difficulty: moderate (egg yolk thickening and pepper cooking require some practice). |
| 34 | : time: 10 minutes preparation, 10 minutes cooking. |
| 35 | : precision: no need to measure. |
| 36 | : |
