Golden Pepper Soup
| Servings |
Ingredients
- 3 cups homemade or low-sodium chicken stock
- pinch saffron threads
- 1 T 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 tsp Coarse Salt
- 1/2 tsp ground cumin
- 2 T half-and-half or milk
- freshly ground black pepper
- Pinch of ground cayenne pepper
Ingredients
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Instructions
- Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
- 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.
- 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.
- 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.
Recipe Notes
Adapted from Martha Stewart (www.marthastewart.com)