Cream of Pimiento Soup

Put the pimiento in the container of an electric blender and beat until smooth, stopping once to clean the edges. Set the pimiento aside.Melt the butter in a heavy saucepan over low heat; add the flour and stir until the flour mixture is smooth. Cook for 1 minute, stirring constantly.Gradually add the chicken stock and baking powder to the flour mixture and cook over medium heat, stirring constantly, until the stock mixture thickens and begins to bubble.Add the pimiento, onion, salt and hot sauce; cook over low heat, stirring constantly, until warmed through.Note: You can easily double the recipe to serve