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POBLANO RICE SOUP

IACP "5 Ingredient Challenge" recipe contest winner- Clara Porter
Yield: Makes 8 to 10 servings (about 2 1/2 quarts)


 
Ingredients
• 2 tablespoons butter
• 1 cup chopped onion
• 5-6 Poblano peppers, roasted, peeled, deveined and coarsely chopped
• 6-7 cups chicken stock, divided
• 2 (8-ounce) packages cream cheese, cut into chunks
• 3 cups cooked rice
• Salt and pepper to taste


Directions
Melt butter in a large saucepan over medium-high heat.

Add onion; sauté until translucent.

Add poblanos, 2 cups stock and cream cheese.

Reduce heat to medium-low and simmer until cream cheese melts.

Cool slightly; puree one-half of mixture in blender or food processor.

Pour into large stockpot; puree remaining mixture and add to stockpot.

Stir in rice and remaining 4 to 5 cups stock as desired.

Season with salt and pepper; cook over medium-high heat until hot.

Ladle into individual serving bowls.
 
  
USA Rice Federation (www.usarice.com)

 

 

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