Cream of Pimiento Soup

Name: Cream of Pimiento Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 3/4 cups
Ingredients: 1 (4-ounce) jar diced pimiento, undrained; 2 tablespoons butter or margarine; 2 ½ tablespoons all-purpose flour; 1 (14 1/2-ounce) can ready-to-serve chicken broth; 1 ½ cups half-and-half; 2 teaspoons grated onion; ½ teaspoon salt; ¼ teaspoon hot sauce

1 Rating
1 Review

Recipe by Southern Living February 1996

Gallery

Credit: Charles Walton; Styling: Mary Lyn Hill

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Yield:

3 3/4 cups

Ingredients

1 (4-ounce) jar diced pimiento, undrained
2 tablespoons butter or margarine
2 ½ tablespoons all-purpose flour
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 ½ cups half-and-half
2 teaspoons grated onion
½ teaspoon salt
¼ teaspoon hot sauce

Directions

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

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Step 2
Melt butter in a heavy saucepan over low heat; add flour, and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.
Step 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.
Step 4
Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
Step 5
Note: You can easily double the recipe to serve

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cyndemmm

02/24/2010

Love this recipe - change it up a bit to make a shrimp bisque. I add a little Worchestershire, Tiger Sauce, and chopped shrimp. Refrigerate 8 hours, reheat and serve with a dollop of sour cream, croutons & shredded parmesan!

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