Once bound by the southeastern borders, pimiento cheese has slowly swept the nation. This soup was just a matter of time. A big batch of this is perfect for Super Bowl parties and such.
Cooks' Note
Serve this soup with bread that has been buttered and grilled on a grill pan until toasty.
Recipe information
Yield
serves 8
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 small white onion, finely chopped
3 celery stalks, leaves and all, finely chopped
2/3 cup unbleached all-purpose flour
5 cups chicken broth
1 1/2 pounds extra-sharp Cheddar cheese, grated (5 cups)
1 quart half-and-half
2 (4-ounce) jars diced pimientos, rinsed and drained
1 teaspoon freshly ground black pepper
Salt
Preparation
In a large soup pot set over medium-low heat, cook the butter, onion, and celery for 6 minutes or until the onion turns translucent. Add the flour and stir until completely blended. Slowly add the broth, whisking until any lumps disappear. Turn the heat to low, then bit by bit stir in the cheese and half-and-half until the mixture is smooth. Add the pimientos and pepper, then season with salt. Cook, stirring often, for 10 minutes.
