Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

Here, saffron is infused into low-sodium chicken stock; blended with wine, onion, garlic, celery, peppers, & spices; and then pureed. The pureed soup is good either hot from the saucepan or chilled. Martha Stewart Living Magazine, published August, 2001 edition. I didn't allow for the cooling time!Also, for a garnish, why not use my Seasoned Party Pitas? ;)

Ingredients Nutrition


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