Golden Pepper Soup

• 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)
• 14 cup dry white wine
• 1 teaspoon coarse salt
• 12 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

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.

homemade stock, generous, unsalted butter, onion, garlic, stalks celery, yellow bell peppers, white wine, coarse salt, ground cumin, milk, fresh ground black pepper, ground cayenne pepper, lowfat sour cream

Taken from www.food.com/recipe/golden-pepper-soup-385072 (may not work)