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Betty’s Kitchen Delicate Cream of Pimiento Soup — Mother’s Day ✿ REcipe Video

May 11, 2013

Betty’s Kitchen Delicate Cream of Pimiento Soup — Mother’s Day ✿ REcipe Video

New Cookbook, “The Bettyskitchen Collection, Second Edition” available on or

In this video, Betty demonstrates how to make Cream of Pimiento Soup. This is a delicate soup that is perfect for your Mother’s Day table.


3 tablespoons flour
3 tablespoons butter
1/2 teaspoon salt (In the video I used ¾ teaspoon salt, but it was saltier than I would have preferred.)
dash of ground black pepper
1 ½ cups milk (You may use half-and-half for a creamier soup.)
4-ounce jar diced pimientos, drained
1 teaspoon grated onion (You may use less—to your taste.)
1 ½ cups chicken broth
fresh ground black peppercorns for the top

In a 2-quart saucepan, melt 3 tablespoons butter over low heat. Add 3 tablespoons flour, ¼ teaspoon salt, and a dash of black pepper. Cook and stir for 1 minute. Slowly pour in1 ½ cups milk, stirring over low heat constantly, until sauce is smooth and thickened. Let sit on stove while preparing other ingredients. Put a 4-ounce jar diced drained pimientos, 1 teaspoon grated onion, and 1 ½ cups chicken broth in a blender container and process on “puree,” for no more than 10 seconds, just until pimiento is finely minced. Add mixture to sauce in saucepan. Reheat before serving. Grind some fresh black peppercorns over the top, if desired. This makes a delightful start to a large dinner. Enjoy! –Betty 🙂


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