Recipe: Poblano Rice Soup

Poblano Rice Soup

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

Melt butter in a large saucepan over medium-high heat. Add onion; saute 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.

Makes 8 to 10 servings (about 2 1/2 quarts)
From: IACP '5 Ingredient Challenge' recipe contest winner- Clara Porter
Source: USA Rice Federation