Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Golden Pepper Soup 3.9 (7) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed. 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) ¼ cup dry white wine 1 teaspoon coarse salt ½ 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 Directions 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. Rate it Print