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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Here, saffron is infused into low-sodium chicken stock; blended with wine, onion, garlic, celery, peppers, & spices; and then pureed. The pureed soup is good either hot from the saucepan or chilled. Martha Stewart Living Magazine, published August, 2001 edition. I didn't allow for the cooling time!Also, for a garnish, why not use my Seasoned Party Pitas? ;) Ingredients:
3 cups homemade stock or 3 cups low sodium chicken broth, skimmed of fat |
generous pinch saffron thread |
1 tablespoon unsalted butter |
1 large onion, diced |
3 garlic cloves, 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 2 tablespoons milk |
fresh ground black pepper |
1 pinch ground cayenne pepper or 1 pinch crushed red pepper flakes |
low-fat sour cream |
Directions:
1. Bring stock to a boil in a small saucepan.
2. Add saffron; stir to dissolve.
3. Turn off heat; let infuse while proceeding.
4. Heat butter in a large saucepan over medium-low heat.
5. Add onion and garlic; cook until they begin to soften, about 4 minutes.
6. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
7. Add wine, and cook, stirring occasionally, until liquid has evaporated.
8. Add infused chicken stock, salt, and cumin.
9. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
10. Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway).
11. Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle).
12. Season with black pepper and cayenne to taste.
13. Serve hot or chilled, garnished with sour cream.
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