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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