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Golden Pepper Soup

Golden Pepper Soup

In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.

Martha Stewart Living, August 2001 http://www.marthastewart.com/130479/golden-pepper-soup
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  • Yield Serves 6

Ingredients

    • 3 cups homemade or low-sodium chicken stock, skimmed of fat
    • Generous pinch of saffron threads
    • 1 tablespoon unsalted butter
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 2 stalks celery, diced
    • 4 large yellow bell peppers, seeded and diced (about 2 pounds)
    • 1/4 cup dry white wine
    • 1 teaspoon coarse salt
    • 1/2 teaspoon ground cumin
    • 2 tablespoons half-and-half or milk
    • Freshly ground black pepper
    • Pinch of ground cayenne pepper

  • For the Garnish

    • Low-fat sour cream

Directions

  1. Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
  2. Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
  3. Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
  4. Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.

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