This simple yet delicious soup is adapted from the 101 Cookbooks blog, It's a great one to make any time of year, although summer is best because yellow peppers will be in season and very sweet. It's also a stunning yellow and beautiful to look at.
Spice up the soup with any favorite seasons (Tabasco sauce is a favorite in my house). Enjoy either hot, or chilled on a warm summer's evening.
Prep time: 10 minutes
2 tablespoons olive oil
5 yellow bell peppers, sliced
1 large onion, sliced
2 cloves garlic, sliced
1/2 teaspoon turmeric
Several threads of saffron
Salt (several pinches to mix with saffron) and pepper to taste
1 large potato, peeled and cubed
Six cups water
Toasted pistachio nuts, feta cheese and dill or other fresh herb for garnish
In a mortar and pestle crush several saffron threads with a few pinches of sea salt (if you don't have a mortar and pestle handy, you can use a small bowl and wooden spoon).
Heat 2 tablespoons of olive oil in a large pot.
Saute until soft, but not brown: the 5 sliced yellow peppers, 1 sliced large onion, 2 sliced garlic cloves, 1/2 teaspoon turmeric, and the saffron salt.
Add one large peeled potato, cubed, and 6 cups of water. Simmer for 25 minutes.
When the potatoes are tender, let cool a bit, and puree the soup in a blender.
Taste and add more salt if needed.
To serve, top each bowl with toasted pistachios, crumbled feta, and fresh herbs.