Difference between revisions of "Poblano Rice Soup"
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== Description == | == Description == | ||
Makes 8 servings | Makes 8 servings | ||
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* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
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# Melt [[butter]] in a large saucepan over medium-high heat. | # Melt [[butter]] in a large saucepan over medium-high heat. | ||
# Add [[onion]]; sauté until translucent. | # Add [[onion]]; sauté until translucent. | ||
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# Ladle into individual serving bowls. | # Ladle into individual serving bowls. | ||
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[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
[[Category:Poblano pepper Recipes]] | [[Category:Poblano pepper Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Vegetable Soup Recipes]] | [[Category:Vegetable Soup Recipes]] | ||
Latest revision as of 16:19, 11 July 2012
Description
Makes 8 servings
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
Procedures
- 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.
