Creamy Pimiento Cheese Soup

2 teaspoon butter

1/2 cup chopped onion

3 (4-oz.) or 2 (7-oz.) jars diced or sliced Dromedary® pimientos, drained and rinsed

2 tablespoon flour

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

2-1/2 cups chicken broth

4-oz. sharp cheddar, shredded

1/4 cup heavy cream

1/4 teaspoon white pepper

Melt butter in a saucepan over medium heat. Add onions and sauté until wilted. Add Dromedary® pimientos and cook until onions are soft but not brown (approximately 5 minutes). Sift in flour and stir until golden (about 2 minutes). Stir in mustard, cayenne and 1/2 c. broth until well-blended. Puree mixture in food processor, then return it to the saucepan. Add remaining broth and bring to simmer. Stir in cheese, cream and pepper and continue to simmer until thoroughly heated.

Makes 6 servings.