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Cream of Pimiento Soup

Photo: Charles Walton; Styling: Mary Lyn Hill
Prep time 10 mins
Cook time 20 mins
Yield 3 3/4 cups

Ingredients

  • 1 (4-ounce) jar diced pimiento, undrained
  • 2 tablespoons butter or margarine
  • 2 1/2 tablespoons all-purpose flour
  • 1 (14 1/2-ounce) can ready-to-serve chicken broth
  • 1 1/2 cups half-and-half
  • 2 teaspoons grated onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot sauce

How to Make It

  1. Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.

  2. Melt butter in a heavy saucepan over low heat; add flour, and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.

  3. Add chicken broth and half-and-half gradually to flour mixture, and cook over medium heat, stirring constantly, until broth mixture is thickened and bubbly.

  4. Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.

  5. Note: You can easily double the recipe to serve