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.