Golden Pepper Soup

Preparation

1. 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.

2. 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