Cream Of Pimiento Soup Recipes

Steps:

• Place pimento in container of an electric blender and process until smooth, stopping once to scrape down sides. Set pimento aside.
• Melt butter in heavy saucepan over low heat; add flour and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.
• Add chicken broth and half-and-half gradually to flour mixture, and cook over medium heat, stirring constantly, until broth mixture is thickened and bubbly.
• Stir in pimento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
• Garnish with sour cream, if desired.

Steps:

• 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.

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Steps:

• 1. Place pimientos in container of an electric blender, and process until smooth, stopping once to scrape down sides; set pimiento aside.
• 2. Melt butter in a heavy saucepan over low heat; add flour, and stir until mixture is smooth.
• 3. Cook 1 minute, stirring constantly.
• 4. Add chicken broth and half and half gradually to flour mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 5. Stir in pimientos, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.