Cream of Pimiento Soup
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
pimentos
diced and undrained |
|
| 2 | tablespoons |
butter
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| 14 ½ | ounces |
chicken broth
nonfat |
|
| 1 ½ | cups |
light cream (half&half)
|
|
| 2 | teaspoons |
onions
grated |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
pimentos
diced and undrained |
|
| 3E+1 | ml |
butter
|
|
| 38 | ml |
all-purpose flour
|
|
| 419.1 | ml/g |
chicken broth
nonfat |
|
| 355 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
onions
grated |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
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 mixture is smooth.
Cook 1 minute, stirring constantly.
Add chicken broth and half and half cream gradually to flour mixture; cook over medium heat, stirring contstantly, until mixture is thickened and bubbly.
Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
