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
1
1
3
2
4
1
1
2
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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