the saturday soup – yellow pepper & saffron soup November 12, 2011

Autumn is in full swing here in Atlanta. I’ve been outside more and more these days because of Mingus. The colors, the breeze rustling the wind chimes, the crunch of leaves as 4+2 feet traipse through the piles – it’s been quite inspiring. Weather-wise, this is my favorite time of year. Walking with a cup of coffee, being able to throw on my trench and a scarf. It all makes me feel more settled. More alert. Ready to absorb more sights. Fuel for the creative fire.

Soup recipes and holiday cooking are also in full swing here. The cookbooks have been showing up hot & heavy…and the sight of them has made me go back and revisit some older ones, as well. From now through New Years Eve, I’ll be highlighting recipes on the blog that I think compliment a holiday celebration. They’re not necessarily event specific – there are lots of food blogs doing a great job of highlighting Thanksgiving or Christmas recipes – but they’ll happily fit into seasonal menu or holiday meals. In the meantime, in the midst of all that, it’s nice to recharge with a bit of warm, comforting soup the color of the leaves beneath your feet.

Yellow Pepper & Saffron Soup – serves 4 – adapted from a recipe by the Ontario Greenhouse Vegetable Growers

This recipe came from a cookbook I picked up at the recent Produce Marketing Association Fresh Summit, which a group of us were here in Atlanta were invited to attend. There was so much to see and taste there – the amount of produce was overwhelming. I left that trade show very inspired & armed with some recipes to try. This was one of them. It’s an unusual soup – it’s bold and flavorful with a bit of sweetness. I topped mine with a sprinkle of bread crumbs but some chopped herbs would be nice, as well. This would be an excellent soup to serve for the holidays in a shot glass or small tasting portion. Not only is it bright and flavorful but the color just screams autumn.

• 4 large yellow bell peppers – roasted, peeled and seeded
• 1 tbsp. butter
• 1 small  yellow onion, diced
• 1 large garlic clove, minced
• 2 cups lightly flavored vegetable stock
• 1 large carrot, peeled and chopped
• 1 small jalapeno, de-seeded and diced
• ¼ tsp. saffron threads
• 1 cup  half and half cream
• kosher salt & fresh ground black pepper, to taste

– In a large sauce pan or stock pot, melt the butter over medium heat, then add garlic and onions. Saute for minutes. Stir in the vegetable stock, carrot, chopped roasted yellow bell peppers and jalapeno pepper. Crumble in saffron. Bring stock to a boil and reduce heat to a simmer. Cover for 20 minutes or until vegetables are tender. Puree in food processor or high powered blender until mixture is smooth – you may have to add a touch of water to get this puree super smooth. Strain through a fine mesh sieve, add cream and season to taste. Serve immediately with a sprinkle of chopped herbs or toasted breadcrumbs.

Comments

Helene Dsouza I Massala Herb Nov 12, 2011 09:11 am

this looks and sounds like a perfect recipe for the colder season, as u said the soup is autumn. The colore is mezmerizing by the way, great photos. I just got saffron today, I wish I had soem yellow capsicums at home, so I could make it now.

Sarah B. Nov 13, 2011 01:11 am

Tami,
This soup sounds really really nice. I love the light breadcrumb simplicity you added. Just beautiful!

I’m stopping in to thank you for your very thoughtful comment to me yesterday,
you’re kind my dear and it made my day. I know you can relate in such times..

On a brighter side, I see that stack of inspiration you have there…is there somewhat of a cookbook rampage going on right now in your world? haha. I love seeing that! .. Actually, I might need to go on one myself. There’s so many great ones out right now. So much inspiration to be gained, especially around this time of year.
Can’t wait for another inspired recipe of yours, and thank you again for your sweet words.

p.s mingus is ridiculous. And, I am in love. You’re very lucky. I just lost my boy I grew up with, my handsome little chubby dachshund. He had a really great life and made it to 17…it was just his time. Seeing a fresh and beautiful little soul like this is bringing me happiness. Cherish that guy.

SB.

dayle Nov 13, 2011 01:11 am

the colour of this soup is spectacular! so delicious…i am thinking this would be tasty served chilled too w a dollop of creme fraiche!

Kalyn Nov 13, 2011 10:11 am

I’m a big saffron fan and I love the idea of using it with peppers. What a gorgeous yellow soup.

Sue/the view from great island Nov 13, 2011 11:11 am

I’m all about color in food, and this one is fabulous. I’m tired of squash soups at this time of year, and the peppers are still looking really good at the store. The jalapeno and saffron makes this a real winner for me, thanks.

Teresa Blackburn Nov 13, 2011 12:11 pm

I have been following your Saturday Soups for a while now and must say this one really appeals to me both in ingredients and the color is very beautiful. Yum.

Kulsum at JourneyKitchen Nov 14, 2011 02:11 am

The color certainly screams autumn. And saffron is one of my favorite (and expensive) passion. I have a collection from different countries :-) Lovely soup

DessertForTwo Nov 14, 2011 05:11 pm

This sounds absolutely divine. I’m a freak for saffron in a soup. Stop me if I’ve already told you about this recipe, but I saute a HUGE onion in lots of butter, add homemade chicken stop, a cut up cauliflower head, and a big pinch of saffron. Steep, puree, and bathe in it. Saffron in soup is divine!

Cookie and Kate Nov 14, 2011 08:11 pm

That is one of the most vibrant soups I have ever seen! It is absolutely beautiful.

Lily Nov 16, 2011 03:11 pm

The soup sounds delicious, but it’s the puppy I want to eat with a spoon. Adorable!

Nicole @cookingafterfive Nov 16, 2011 05:11 pm

Love the soup and soup bowl, and that pug — irresistible!

Jennifer Kley Nov 19, 2011 02:11 pm

Oooh, ooh, ooh, I want some!

Amy @ perfect meatloaf Nov 27, 2011 09:11 pm

This recipe looks so delicious. As the weather gets colder this seems like the perfect recipe to make.

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