Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.79 Kcal (874 kJ) | ||
| Calories from fat | 160.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.85g | 27% | |
|---|---|---|---|
| Cholesterol | 48.84mg | 16% | |
| Sodium | 494.22mg | 21% | |
| Potassium | 154.44mg | 3% | |
| Total Carbs | 10.01g | 3% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 167.55 Kcal (701 kJ) | ||
| Calories from fat | 128.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 27% | |
|---|---|---|---|
| Cholesterol | 39.19mg | 16% | |
| Sodium | 396.59mg | 21% | |
| Potassium | 123.93mg | 3% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.92g | 7% | |
| Vitamin C | 6.9mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 93.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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