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


Recipe Summary



Ingredient Checklist
For the Garnish


Instructions Checklist
  • 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.

Reviews (2)

6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
absolutely delicious, this soup is creamy and full of flavour!
Rating: 5 stars
Skipped on the saffron and sour cream and used Not-Chicken Cubes for my broth and this soup was superb!
Rating: 5 stars
I followed the recipe precisely with a very large pinch of saffron and I used turkey broth. It was absolutely delightful. How can someone think they can use apple juice in this recipe is beyond my understanding.