Fire Roasted Yellow Pepper Soup

• 1/2 tsp saffron & 2 tsp warm water
• 4 med. roasted yellow peppers, coarsley chopped
• 1/2 cup finely chopped onion
• 1/4 cup finely choped carrot
• 4 pieces Thai chiles chopped
• 2 cloves garlic chopped
• 2 cups chicken stock
• 1/2 cup cream (half and half)
• 1/2 cup 2% milk
• salt and pepper
• Ginger Cucumber
• 1/2 English cucumber, skin on
• 1/4 tsp grated ginger
• 1/2 clove garlic crushed
• 1/2 tsp sugar
• 1/2 sp paprika
• 1 tsp soy sauce
• 1 tbsp rice wine vinegar
• 1 small green onion, sliced

1. Soup
2. In small bowl, combien saffron and water, and set aside.
3. In nonstick pan combine veggies, spices, and stock. Boil and reduce simmer till tender. Remove from heat and cool. Process in a blender, till smooth. Pass through a sive. Regrigerate. Just prior to serving, add cream and milk to soup. Stir till blended well.
4. Serve soup in chilled bowls and garnished with gingered cucumber.
5. Ginger Cucumber
6. Cut cucumber in half horizontally. In a med. bowl, combine salt, ginger, garlic, sugar, paprika, cayenne pepper, soy sauce and vinegar. Add cucumber and green onion, tossing well. Refrigerate, in covered plastic container for 24 hours

saffron, yellow peppers, onion, carrot, garlic, chicken stock, cream, milk, salt, ginger cucumber, cucumber, ginger, garlic, sugar, paprika, soy sauce, rice wine vinegar, green onion

Taken from www.epicurious.com/recipes/member/views/fire-roasted-yellow-pepper-soup-50016440 (may not work)