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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 84 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 226 g
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Aourangzaibhassan
[email protected]I'm allergic to bell peppers, so I'm not sure if I can try this soup.
Lamonte Bonaparte
[email protected]This soup sounds amazing! I'm definitely going to make it for my next party.
Nkosinathi Njiyela
[email protected]I'm not sure about this soup. The ingredients seem a little strange.
John Renall
[email protected]This soup looks delicious! I can't wait to try it.
Ernest richie Richie
[email protected]I didn't like this soup at all. It was too bland and the texture was weird.
Jesus Palazuelos
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Shaon Islam Siyam
[email protected]This soup is a little spicy for my taste, but I still enjoyed it.
Memar Meke
[email protected]I've made this soup several times now, and it's always a hit. It's one of my favorite recipes.
Mary Lewis
[email protected]This soup is so easy to make, and it's a great way to use up leftover vegetables.
Babu Hasan
[email protected]I'm not usually a fan of bell peppers, but this soup changed my mind. They're so sweet and flavorful in this dish.
Saima Kashif
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it.
Veronica Harris
[email protected]This soup is absolutely delicious! The flavors are so rich and complex, and the golden color is just beautiful.