Cream of Pimiento Soup

Photo: Charles Walton; Styling: Mary Lyn Hill
Recipe from Southern Living

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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

Preparation

  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 8.
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