Cream of Pimiento Soup
- MAKES
- 6 1/2 cups
- COOK TIME
- 15 Min
I serve this delicately flavored soup hot in the winter and chilled in the summer. It makes a fancy shmancy appetizer course when company's coming!
What You'll Need
- 2 cups water
- 2 chicken bouillon cubes
- 2 (7-ounce) jars diced pimientos, drained
- 1/3 cup butter
- 1/4 cup all purpose flour
- 3 cups half-and-half
- salt and freshly ground pepper to taste
- Garnishes: sour cream, fresh dill sprigs
What to Do
- Bring first 3 ingredients to a boil in a medium saucepan, stirring frequently to dissolve bouillon cubes. Remove from heat, and let cool slightly. Pour pimiento mixture into container of an electric blender; process until smooth, stopping once to scrape down sides.
- Melt butter in a large heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until mixture is thickened and bubbly. Reduce heat to low; add pimiento mixture and salt and pepper to taste. Cook until heated, stirring occasionally.
- Serve immediately, or cover and chill. Garnish individual servings, if desired.
Notes
Read NextLeftover Ham Bone Soup
