3 cups of low sodium chicken stock or vegetable stock (such as Campbells)
A pinch of saffron threads
1 tablespoon of unsalted butter
1 large onion
3 cloves of garlic minced
2 stalks of celery diced
4 large Under Sun Acres Yellow Peppers, seeded and diced
¼ cup of dry white wine
1 teaspoon of coarse salt
¼ teaspoon of ground cumin
2 tablespoons half and half milk
Fresh ground pepper
low fat sour cream
Bring the stock to a boil in a small saucepan. Add saffron and stir to dissolve. Turn off heat and let the saffron infuse.
Heat the 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 the yellow peppers covered, stirring occasionally until softened, 18-20 minutes.
Add the wine and cook, stirring occasionally, until the liquid has evaporated. Add the infused chicken stock, salt and cumin. Bring to a simmer and cook until the vegetables are very tender about 10 minutes.
Let the soup cool a bit and puree in batches if necessary, using a food processor or hand blender. Return to a clean saucepan, add the half and half milk (or you can finish with 35% cream) and stir. Reheat gently, do not boil or the mixture will curdle with the milk. Season with black pepper, and add a dollop of sour cream on top of each bowl and chopped chives for garnish.
Serve hot or chilled.
Serves roughly 6 people