No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Golden Pepper Soup

In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.

  • Servings: 6
Golden Pepper Soup

Photography: Luis Bruno

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 (1)

  • 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!

Related Topics