Pepper Crab Cream Soup

• 2 lbs lump crabmeat, cleaned
• 1/2 gallon heavy cream
• 2 cups diced green bell peppers
• 2 cups diced red bell peppers
• 2 cups diced onions
• 1/4 cup paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon white pepper
• 4 ounces tomato sauce
• 8 ounces butter
• 1/4 cup flour

1. Saute the onions and bell peppers in 4 oz. of butter until soft and transparent.
2. In a large stock pan add heavy cream, crab meat, onions and peppers, tomato sauce, cayenne, paprika, and white pepper.
3. Heat the ingredients till just boiling, taking care not to scald or burn.
4. In another pan, melt butter; add flour making a roux.
5. Slowly add to cream mixture until soup is thick, smooth and creamy.

lump crabmeat, cream, green bell peppers, red bell peppers, onions, paprika, cayenne pepper, white pepper, tomato sauce, butter, flour

Taken from www.food.com/recipe/pepper-crab-cream-soup-209093 (may not work)