4 ounces pimiento — diced and undrained
2 tablespoons butter
2 1/2 tablespoons flour
14 1/2 ounces nonfat chicken broth
1 1/2 cups half and half
2 teaspoons onion — grated
1/2 teaspoon salt
1/4 teaspoon hot sauce
Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.
Melt butter in a heavy saucepan over low heat; add flour, and stir until mixture is smooth. Cook 1 minute, stirring constantly.
Add chicken broth and half and hald gradually to flour mixture; cook over medium heat, stirring contstantly, until mixture is thickened and bubbly.
Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heateds.