4 lg. red peppers
1 stalk celery
1 qt. chicken stock
1/3 c. shortening
Dash of Tabasco
5 black, white or green pepper corns
1/4 c. heavy cream or half and half
Salt to taste
1 med. onion
1 lg. clove garlic
1/3 c. flour
2 tbsp. paprika
1 sm. bay leaf

Bring stock to a boil. While stock is being heated, peel and core. Dice onion, pepper, celery, and smash and peel garlic. In 5 quart saucepan heat shortening. Add all vegetables and spices. Let cook until tender. Add flour and mix well to make roux. When stock is boiling, add 1/2 to roux mixture, whip well with wire whisk. Bring to a boil and add the rest of the stock. Return to boil and reduce to simmer. Cook about 2 hours. Puree and strain. Adjust seasonings. Temper cream by bringing to the boiling point, then add to soup and mix well.