Cream of Pimiento Soup

• (4 ounce) jar diced pimentos (do not drain)1 jar
• flour↗2 1⁄2 tablespoons
• butter↗2 tablespoons
• chicken broth↗1 can

  (or homemade)

• half-and-half↗1 1⁄2 cups
• grated onions2 teaspoons
• salt↗1⁄2 teaspoon
• hot sauce↗1⁄4 teaspoon
• finely chopped fresh parsley2 teaspoons

Step-by-step instructions

1. 1

   Place the pimientos, with the juice, in the container of an electric blender.

2. 2

   Process until smooth, stopping once to scrape down the sides.

3. 3

   Set the pimiento mixture aside.

4. 4

   Melt butter in a heavy saucepan over low heat.

5. 5

   Add flour& stir until mixture is smooth.

6. 6

   Cook for 1 minute, stirring constantly.

7. 7

   Add chicken broth& half and half gradually to flour mixture, and continue cooking over medium heat, stirring constantly, until broth mixture is thickened and bubbly.

8. 8

   Stir in the reserved pimiento puree, onion, salt& hot sauce.

9. 9

   Cook over low heat, stirring constantly, until thoroughly heated.

10. 10

    Sprinkle each serving in the middle with about 1/2 tsp.

11. 11

    fresh chopped parsley.

12. 12

    Makes 3 3/4 cups, enough to serve 4.