Best 2 Golden Pepper Soup Recipes

**Golden Pepper Soup: A Medley of Flavors and Textures**

Indulge in a culinary journey with our tantalizing golden pepper soup, a symphony of flavors and textures that will delight your palate. This enticing soup draws inspiration from diverse cuisines, masterfully blending the vibrant sweetness of roasted red peppers with a touch of zesty heat from serrano peppers. Feel the velvety texture of creamy coconut milk harmonizing with the crunch of fresh celery and crisp bell peppers, while a secret blend of spices adds a layer of aromatic complexity.

But our culinary adventure doesn't stop there. Alongside the golden pepper soup, we offer a symphony of complementary recipes to elevate your dining experience. Discover the vibrant flavors of roasted red pepper hummus, a delightful dip that captures the essence of the soup's key ingredient. For a refreshing side, immerse yourself in the tangy goodness of our cucumber salad with a zesty dressing, providing a crisp and refreshing contrast to the soup's creamy richness. And to satisfy your sweet cravings, embark on a journey of indulgence with our decadent chocolate lava cakes, a molten symphony of chocolate encased in a delicate shell.

So, prepare to embark on a culinary voyage with our golden pepper soup as your guide. Each recipe is carefully crafted to complement and enhance the other, creating a holistic dining experience that will leave you craving more. Dive into the vibrant world of flavors and textures, and let your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

GOLDEN PEPPER SOUP

Golden Pepper Soup image

In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 84 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 226 g

GOLDEN PEPPER SOUP

Golden Pepper Soup image

Categories Pepper Low Fat Simmer Boil

Yield Serves 6

Number Of Ingredients 13

Ingredients

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

Steps:

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

Tips:

Use fresh bell peppers: Fresh bell peppers have a more vibrant flavor and texture than canned or frozen peppers.
Roast the bell peppers before blending: Roasting the bell peppers brings out their natural sweetness and smokiness.
Use a high-powered blender: A high-powered blender will ensure that the soup is smooth and creamy.
Add a touch of sweetness: A little bit of honey or maple syrup can help to balance out the acidity of the tomatoes.
Serve the soup hot or cold: Golden pepper soup can be served hot or cold, making it a great option for any time of year.

Conclusion:

Golden pepper soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover bell peppers, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy soup recipe, give golden pepper soup a try. You won't be disappointed!