Food & Wineのインスタグラム(foodandwine) - 3月19日 04時46分

You can make this soup in—no joke—7 minutes. In a blender or a food processor, combine 1 cup drained piquillo peppers with 7 oz hummus and 2 cups chicken or beef stock and puree until smooth. Transfer the soup to a medium saucepan. Add 1/2 cup cooked rice 1 cup shredded rotisserie 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. (Photo by the amazing @chwhat.)

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