Cream of Pimiento Soup


  • 1 (4-ounce) jar diced pimientos, drained
  • 2 T unsalted butter
  • 3 ½ T all-purpose flour
  • 1 (14-ounce) can chicken broth
  • 2 c half-and-half
  • ½ t salt
  • 5 scallions, diced
  • + 2 more ingredients
    • ¼ t Tabasco sauce
    • Fresh basil, chiffonaded for garnish

Puree pimientos in blender and set aside. Melt butter in saucepan over low heat. Add flour, stirring constantly for one minute. Slowly add chicken broth and half-and-half. Cook mixture over medium heat until thick and bubbly. Stir in pimento puree, salt, scallions, and Tabasco sauce. ...

View full recipe at Relish


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