Instructions: 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.

Cook soup over medium heat 8 to 10 minutes or until thoroughly heated. Garnish, if desired.

This recipe yields 8 cups.

Yield: 4 cups

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