New This Month

Golden Pepper Soup


In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.

  • Servings: 6
golden pepper soup

Source: Martha Stewart Living, August 2001


  • 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


  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.

Reviews Add a comment

  • Scathach
    1 AUG, 2011
    I didn't have saffron or cumin or wine. So I skipped the first step. I used apple juice for the wine and instead of cumin, I used 1/2 tsp tumeric and 1/2 tsp curry powder. Oh and I had whipping cream but no milk or half and half, so it was very creamy! Excellent!