Cream of Pimento Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:04

2 4-ounce jars diced pimento, un-drained ¼ cup butter 1/3 cup all-purpose flour 2 14.5-ounce cans chicken broth 3 cups Half & Half 1 TBS grated onion 1 tsp salt ½ teaspoon Tabasco sauce Chopped fresh chives for garnish Process... 

  • 2 4-ounce jars diced pimento, un-drained
  • ¼ cup butter
  • 1/3 cup all-purpose flour
  • 2 14.5-ounce cans chicken broth
  • 3 cups Half & Half
  • 1 TBS grated onion
  • 1 tsp salt
  • ½ teaspoon Tabasco sauce
  • Chopped fresh chives for garnish
  1. Process pimento in a blender or processor until smooth, scrape sides and set aside
  2. Melt butter in heavy saucepan over low heat; add flour and whisk until mixture is smooth; cook stirring constantly for 1 minute
  3. Add broth and Half & Half slowly to flour mixture; cook over medium heat, stirring constantly, until thick and bubbly
  4. Stir in reserved pimiento, onion, salt and Tabasco; cook over low heat, stirring constantly, until thoroughly heated; cover and chill 8 hours
  5. When ready to served heat soup over medium heat 8-10 minutes or until thoroughly heated;
  6. Garnish with chives over individual serving cups

Serves 8 as an appetizer