Best Golden Pepper Soup Recipes

Golden Pepper Soup image

Provided by Martha Stewart

Number Of Ingredients 14

3 cups homemade or low-sodium chicken stock, skimmed of fat
Generous pinch of saffron threads
1 tablespoon unsalted butter
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
4 large yellow bell peppers, seeded and diced (about 2 pounds)
1/4 cup dry white wine
1 teaspoon coarse salt
1/2 teaspoon ground cumin
2 tablespoons half-and-half or milk
Freshly ground black pepper
Pinch of ground cayenne pepper
Low-fat sour cream

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

Golden Pepper Soup image

Yield Serves 6

Number Of Ingredients 13

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

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