Creamy Piquillo Pepper And Chickpea Soup With Chicken
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 2 cups chicken or beef stock
- 1/2 cup cooked white rice, homemade or store-bought
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, for serving
- Hot sauce, for serving
- 1.In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce.
piquillo peppers, chicken, white rice, rotisserie chicken, salt, freshly ground pepper, flatleaf, olive oil, sauce
Taken from www.epicurious.com/recipes/member/views/creamy-piquillo-pepper-and-chickpea-soup-with-chicken-51179211 (may not work)