Monday, November 19, 2012

Pimento Cheese Soup

Born in Hermosa Beach, California, I have deep Arkansas roots. My Mother fixed pimento cheese sandwiches for my Dad, Sister, and I alot. I also love cheese soup, so I took it one farther. I put them together.

1 small onion, chopped
2 bottles pimentos, chopped fine, drained
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups chicken stock
1 ½ half-and-half
1 cup sharp Cheddar cheese, shreded
salt and pepper to taste
Dash of cayenne pepper

In a 10" or 12" Dutch oven over 10 or 12 charcoals, sauté onions, and pimentos in butter for 5 to 7 minutes. Blind in flour. Add stock and half and half. Cook until thick. Add cheese and stir until melted. Add salt and black pepper, and cayenne to taste.

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