Butler County Times Gazette
Working to build a stronger community by addressing issues related to health, education and income.
Piquillo Pepper Soup
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By Anne Kirchner

United Way of McPherson County is working to build a stronger community by addressing issues related to health, education and income. We believe conversations and intensive listening are the best ways to understand the real problems and move ...

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United Way of McPherson County is working to build a stronger community by addressing issues related to health, education and income. We believe conversations and intensive listening are the best ways to understand the real problems and move beyond short-term solutions. Community change can be accomplished through broad participation and collaboration. We encourage McPherson County residents to be involved with their community through giving, advocating and volunteering. By working together we can make a larger impact on the issues at hand.

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By Anne Kirchner
March 8, 2013 12:01 a.m.



Wow! A friend shared the following soup recipe with me. It's healthy and delicious!Piquillo peppers are pimiento-type peppers high in vitamin C, E, A and B Complex. The sweet, flavorful piquillo pepper is what makes this soup so yummy. They are sweet and flavorful, not spicy hot. "Piquillo" is the Spanish word for little beak, which is the shape of the pepper. Grown in northern Spain, these peppers are hand picked, roasted over an open fire, then peeled and packed in their own juices. Roasting the peppers enhances their rich piquant flavor.

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

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. YUM!

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