Name: Golden Pepper Soup
Yield: 6 servings
Ingredients: 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; Low-fat sour cream

Directions

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.

Golden Pepper Soup

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