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Pimento Soup

Source of Recipe

From "Mastering the Art of Southern Cooking" by Nathalie Dupree


Recipe Introduction

"This pimento soup is a perennial stand-by for me, particularly at the end of summer. It can be served hot or cold. When I first moved to Georgia, pimentos were canned in a factory not too far from my home. For a long time I did not realize they were interchangeable with the bell peppers that I roasted when they turned red in my garden. If serving cold, substitute oil for butter."

List of Ingredients

â—¦ 2 tablespoons butter
â—¦ 1 small onion, chopped
â—¦ 1 large clove garlic, chopped
â—¦ 2 tablespoons all-purpose flour
â—¦ 5 cups chicken stock or broth
â—¦ 1 cup roasted, seeded pimentos or red bell peppers, or 1 (7-ounce) jar pimentos, chopped and drained
â—¦ Fresh lemon juice
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 1 cup heavy cream, yogurt, or sour cream


Recipe

Heat the butter in a large saucepan. Add the onion and cook until it is soft and translucent. Add the garlic. Stir in the flour. Add the chicken stock and pimentos and bring to the boil, stirring constantly. When the liquid has boiled briefly and thickened slightly, remove from the heat.

Purée the solids in the pot using an immersion blender, or remove the solids to a food processor or sturdy blender and purée, adding liquid as necessary to create a smooth texture. Stir the purée with the remainder of the soup.

To serve, season to taste with lemon juice, salt, and pepper, and top with the cream, yogurt, or sour cream. Serve hot or cold. May be made ahead several days and refrigerated.

Serves 4 to 6