RECIPE FROM "SANDY'S
Cream of Pimiento Soup
2 (4-ounce) jars diced pimiento, undrained
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 (14 1/2-ounce) cans chicken broth
3 cups half-and-half
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon hot sauce
Garnish: chopped fresh chives
Process pimiento in a blender or food processor until smooth, stopping to scrape down sides; set aside.
Melt 1/4 cup butter in a heavy saucepan over low heat; add 1/3 cup flour, and stir until mixture is smooth. Cook, stirring constantly, 1 minute.
Add chicken broth and half-and-half gradually to flour mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in reserved pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated. Cover and chill 8 hours.
To serve, cook soup over medium heat 8 to 10 minutes or until thoroughly heated. Garnish, if desired.
Makes 8 cups.