Golden Pepper Soup

Name: Golden Pepper Soup
Yield: Serves 6
Ingredients: 3 cups homemade or reduced-sodium store-bought chicken or vegetable broth; Generous pinch of saffron threads; 1 tablespoon unsalted butter; 1 large onion, diced; 3 garlic cloves, minced; 2 celery stalks, diced; 4 large yellow bell peppers (about 2 pounds), ribs and seeds removed, diced; 1/4 cup dry white wine; Coarse salt; 1/2 teaspoon ground cumin; 2 tablespoons half-and-half or milk; Pinch of cayenne pepper, or to taste; Plain low-fat yogurt, for garnish

January 26, 2012

Sweet yellow peppers are exceptionally rich in vitamin C. Serve the soup either hot for a comforting wintertime meal, or chilled in the warm-weather months.

Recipe information

Yield
Serves 6

Ingredients

3 cups homemade or reduced-sodium store-bought chicken or vegetable broth

Generous pinch of saffron threads

1 tablespoon unsalted butter

1 large onion, diced

3 garlic cloves, minced

2 celery stalks, diced

4 large yellow bell peppers (about 2 pounds), ribs and seeds removed, diced

1/4 cup dry white wine

Coarse salt

1/2 teaspoon ground cumin

2 tablespoons half-and-half or milk

Pinch of cayenne pepper, or to taste

Plain low-fat yogurt, for garnish

Preparation

Step 1
Bring broth to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; cover and let steep.
Step 2
Heat butter in a large saucepan over medium-low. Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes. Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.
Step 3
Add wine and cook, stirring occasionally, until evaporated. Add broth, 1 teaspoon salt, and the cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
Step 4
Remove from heat; let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle). Season with cayenne pepper. Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days). Garnish with yogurt before serving.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 96g
Step 7
Saturated: 1.6g
Step 8
Unsaturated Fat: 1.1g
Step 9
Cholesterol: 5.5mg
Step 10
Carbohydrates: 13g
Step 11
Protein: 4.3g
Step 12
Sodium: 373mg
Step 13
Fiber: 1.8g

Power Foods

TagsSoup Soup/Stew White Wine Wine Alcohol Beverages Saffron Herbs & Spices Celery Vegetable Bell Pepper Yogurt Dairy Starter Main Dinner Gluten Free Nut Free Vegetarian Weeknight Meals Saute Blender Cookbooks

Recipe information

Ingredients

Preparation

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Nutrition Information

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Recipe notes