SUBMITTED BY: Cindy Linville Crook
Cream of Pimiento Soup
1 (4 oz) jar of diced pimiento, undrained
1 ½ cups of half & half
3 Tbsp butter/margarine
2 tsp grated onion
3 Tbsp all-purpose flour
½ tsp salt
1 (14 ½ oz) can chicken broth
¼ tsp hot sauce
Sour Cream for garnish.
Place pimiento in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set aside.
Melt butter in a heavy saucepan, cook over low heat; add flour, stirring until smooth. Cook, stirring constantly, one minute. Gradually add broth and half & half to pan; cook over medium heat, stirring constantly until thickened and bubbly.
Stir in pimiento, onion, salt and hot sauce; cook over medium-low heat. Stirring constantly, until heated. Serve w/ a dollop of sour cream.
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