Ingredients
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
Preparation
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.
