Golden Pepper Soup

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? ;)

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• SOUP

• 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

Directions

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.