Cream Of Pimiento Soup - cooking recipe

Ingredients

1 (4 ounce) jar diced pimentos (do not drain)
2 1/2 tablespoons flour
2 tablespoons butter
1 (14 1/2 ounce) can chicken broth (or homemade)
1 1/2 cups half-and-half
2 teaspoons grated onions
1/2 teaspoon salt
1/4 teaspoon hot sauce
2 teaspoons finely chopped fresh parsley

Preparation

Place the pimientos, with the juice, in the container of an electric blender.
Process until smooth, stopping once to scrape down the sides.
Set the pimiento mixture aside.
Melt butter in a heavy saucepan over low heat.
Add flour& stir until mixture is smooth.
Cook for 1 minute, stirring constantly.
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.
Stir in the reserved pimiento puree, onion, salt& hot sauce.
Cook over low heat, stirring constantly, until thoroughly heated.
Sprinkle each serving in the middle with about 1/2 tsp.
fresh chopped parsley.
Makes 3 3/4 cups, enough to serve 4.