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home > recipes > soups > cream of pimento soup
This is going to be my first course for a New Year's Eve dinner party. terry * Exported from MasterCook Mac * Cream of Pimiento Soup Recipe By : Southern Living/tpogue@idsonline.com Serving Size : 4 Preparation Time :0:00 Categories : Soup Easy posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - Per serving: 204 Calories; 17g Fat (71% calories from fat); 6g Protein; 10g Carbohydrate; 49mg Cholesterol; 517mg Sodium NOTES : You can easily double the recipe to serve 8 New Year's Eve, 1996/97 with Beef Wellington Diane and Joe, Colleen and Jack. _____

Cream of Pimento Soup


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(posted May 21, 1998)

This is going to be my first course for a New Year's Eve dinner party.
terry

* Exported from MasterCook Mac *

Cream of Pimiento Soup

Recipe By : Southern Living/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories :
Soup Easy
posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

- - - - - - - - - - - - - - - - - -

Per serving: 204 Calories; 17g
Fat (71% calories from fat); 6g Protein; 10g Carbohydrate; 49mg Cholesterol; 517mg Sodium

NOTES : You can easily double the recipe to serve 8

New Year's Eve, 1996/97 with
Beef Wellington
Diane and Joe, Colleen and
Jack.

_____




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