cream of pimento soup
Source of Recipe
The Louisville Courier-Journal
Recipe Introduction
Strawberry Patch Deli
List of Ingredients
4 tablespoons unsalted butter
1 medium onion, peeled and chopped
2 tablespoons minced garlic
3 7-ounce jars diced pimentos, undrained
2 15-ounce cans diced tomatoes, undrained
2 tablespoons dried Italian seasoning
Kosher salt and ground black pepper to taste
1 1/2 quarts low-sodium chicken broth
1 quart whipping creamRecipe
In a 6- to 8-quart soup pot, melt butter over medium heat. Add onion and garlic, and cook until soft and translucent, 5 to 8 minutes. Add the pimentos, tomatoes, Italian seasoning, salt, pepper and chicken broth. Simmer 10 to 15 minutes. Puree mixture with an immersion blender, or in a stand blender, in batches, being careful not to splatter the hot soup. Return puree soup to pot, add cream and heat through. Taste, adjust seasonings, and serve hot.
Serves 8.
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