Golden Pepper Soup Recipes
GOLDEN PEPPER SOUP
Steps:
- Bring broth to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; cover and let steep.
- 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.
- 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.
- 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
- (Per Serving)
- Calories: 96g
- Saturated: 1.6g
- Unsaturated Fat: 1.1g
- Cholesterol: 5.5mg
- Carbohydrates: 13g
- Protein: 4.3g
- Sodium: 373mg
- Fiber: 1.8g
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- Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes.
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