Golden Pepper Soup

Name: Golden Pepper Soup
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

13 ingredients

25 steps

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

Directions

1

Bring broth to a boil in a small saucepan.
2

Add saffron; stir to dissolve.
3

Turn off heat; cover and let steep.
4

Heat butter in a large saucepan over medium-low.
5

Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes.
6

Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.
7

Add wine and cook, stirring occasionally, until evaporated.
8

Add broth, 1 teaspoon salt, and the cumin.
9

Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
10

Remove from heat; let soup cool slightly.
11

Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
12

(Alternately, use an immersion blender.)
13

Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle).
14

Season with cayenne pepper.
15

Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days).
16

Garnish with yogurt before serving.
17

(Per Serving)
18

Calories: 96g
19

Saturated: 1.6g
20

Unsaturated Fat: 1.1g
21

Cholesterol: 5.5mg
22

Carbohydrates: 13g
23

Protein: 4.3g
24

Sodium: 373mg
25

Fiber: 1.8g