Cream of Pimiento Soup
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- 1 jar(s) 7 oz.diced pimiento, undrained
- 4 tablespoon(s) butter
- 5 tablespoon(s) flour
- 29 ounce(s) chicken broth
- 3 cup(s) 1/2 & 1/2
- 4 teaspoon(s) grated onion
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) hot sauce
- Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.
- Melt butter in a heavy saucepan over low heat; add flour, and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.
- 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.
- Stir in pimiento, onion, salt, and hot sauce: cook over low heat, stirring constantly, until thoroughly heated. Yield: 7 1/2 cups
This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.
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Cream of Pimiento Soup Recipe at a Glance
- COURSE: Soups/Stews