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Print this Recipe    Cream Pimiento

Cream of Pimiento Soup

4 ounces pimiento, diced and undrained
2 tablespoons butter
2 1/2 tablespoons flour
14 1/2 ounces nonfat chicken broth
1 1/2 cups half and half
2 teaspoons onion, grated
1/2 teaspoon salt
1/4 teaspoon hot sauce

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 hald 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 heateds.
Yield: 3 3/4 cups

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