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? ;)
- 3 cups homemade stock or 3 cups low sodium chicken broth, skimmed of fat
- generous pinch saffron thread
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 3 garlic cloves, 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 2 tablespoons milk
FOR THE SEASONING
- fresh ground black pepper
- 1 pinch ground cayenne pepper or 1 pinch crushed red pepper flakes
FOR THE GARNISH
- low-fat sour cream
- 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.