Preparation / Directions:
PROCEDURE
(1) Bring the broth to a boil. Cook the rice. (2) Chop the onion and saute the pieces until they are golden brown. Add to the broth. Add the savory and chives to the broth. (3) Clean the seeds and cores from the peppers and chop the cleaned peppers into pieces. Set chopped peppers aside. (4) Add the rice to the broth and cook for 5 minutes. (5) Add the chopped peppers to the boiling broth and simmer for 1 minute. Meanwhile, beat the egg yolks in a 2-cup bowl. (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 mix- ture back into the simmering broth. Add the lemon juice. Season to taste with salt and pepper.
NOTES
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 sim- mering broth is the right amount. Difficulty: moderate (egg yolk thickening and pepper cooking require some practice). Time: 10 minutes preparation, 10 minutes cooking. Precision: No need to measure.
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