Cream Of Pimento Soup Food

CREAM OF PIMIENTO SOUP

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.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CREAM OF PIMENTO SOUP

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.

AUNT ERMA LEE'S SMOOTH AND CREAMY PIMENTO CHEESE

Steps:

• Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
• Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

CREAM OF PIMENTO SOUP

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.