Golden Pepper Soup

• 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

1. Bring broth to a boil in a small saucepan.
2. Add saffron; stir to dissolve.
3. Turn off heat; cover and let steep.
4. Heat butter in a large saucepan over medium-low.
5. Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes.
6. Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.
7. Add wine and cook, stirring occasionally, until evaporated.
8. Add broth, 1 teaspoon salt, and the cumin.
9. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
10. Remove from heat; let soup cool slightly.
11. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
12. (Alternately, use an immersion blender.)
13. Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle).
14. Season with cayenne pepper.
15. Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days).
16. Garnish with yogurt before serving.
17. (Per Serving)
18. Calories: 96g
19. Saturated: 1.6g
20. Unsaturated Fat: 1.1g
21. Cholesterol: 5.5mg
22. Carbohydrates: 13g
23. Protein: 4.3g
24. Sodium: 373mg
25. Fiber: 1.8g

chicken, generous, unsalted butter, onion, garlic, celery stalks, yellow bell peppers, white wine, salt, ground cumin, milk, cayenne pepper, lowfat yogurt

Taken from www.epicurious.com/recipes/food/views/golden-pepper-soup-394200 (may not work)