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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
1 (4-ounce) jar diced pimiento, undrained |
2 tablespoons butter or margarine |
2 1/2 tablespoons all-purpose flour |
1 (14 1/2-ounce) can ready-to-serve chicken broth |
1 1/2 cups half-and-half |
2 teaspoons grated onion |
1/2 teaspoon salt |
1/4 teaspoon hot sauce |
Directions:
1. Place pimiento 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 flour mixture is smooth. Cook 1 minute, stirring constantly.
3. 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.
4. Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
5. Note: You can easily double the recipe to serve 8.
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