You may be most familiar with pimento as red stuffing in your green olives. As the star of Pimento Bisque, it offers a sweet mild peppery zing along with its bright red coloring.

We tried this recipe as-is relaying on the whisk for consistency and then pulsed in a blender for extra smoothness. The blender created a more velvety finish but also broke down the rice more than we liked.

Pimento Bisque - 1937

Creamy pimento bisque is ready in less than 30 minutes.


  • ½ cup Rice
  • 6 cups Chicken Broth
  • 4 Pimentos ((available canned))
  • ½ tsp Tabasco sauce
  • tsp Salt
  • 1 cup ½&½ or whole cream
  • 3 Egg Yolks* (*substitution options in notes)


  • Simmer the rice in chicken broth until tender about 15 minutes.
    ½ cup Rice, 6 cups Chicken Broth
  • Meanwhile in a small bowl beat the egg yolks and 1/2&1/2 until combined. Set aside.
    1 cup ½&½ or whole cream, 3 Egg Yolks*
  • Once the rice is tender, push the pimentos through a fine sieve and add to both. Add Tabasco and salt. Stir and bring to a boil over medium heat.
    4 Pimentos, ½ tsp Tabasco sauce, 1½ tsp Salt
  • Once a boil is reached, remove from heat and quickly whisk in egg yolk and 1/2 & 1/2 mix until creamy and smooth. Serve hot.


*If you are concerned about the use of raw egg yolks, they may be omitted or substituted for additional 1/2 & 1/2 or liquid eggs (like Egg Beaters) that are pasteurized. 
Course: Soup
Cuisine: American

Serving Suggestions for Pimento Bisque

+ Garnish with finely chopped fresh herbs like parsley or oregano.

+ Serve with crunchy croutons or Parmesan cheese shavings.


Adapted from a recipe in “Delicious Dairy Dishes” (1937).

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