* 1 medium onion
* 3 cloves garlic
* 4 cups chicken stock
* 2 chicken base or bouillon
* ½ Gal Whole Milk
* Roux to thicken
* 2 Tbl Oregano
* 1 cup Fresh Basil (2 Tbl Dry)
* 6 Roasted Red Peppers
* 1 Tbl Black Pepper
* ½ cup white wine
* 2 cups heavy cream
* Howlin Hollar or Creepin Quag to taste
Roast Red Peppers either over an open flame on gas stove or under broiler unit of oven turning often so as to blacken all sides of peppers, place roasted peppers into a plastic bag and tie closed.
Puree onion and garlic in food processor, while processor is running add white wine.
Bring onion mixture to a boil and simmer for 5 minutes.
Add chicken stock and chicken base, stir to dissolve base or bouillon.
In a separate pan bring milk to a slow boil.
Slowly add enough roux to thicken and simmer for 10 minutes.
Add oregano and basil(using fresh basil is best) to chicken stock.
peel and seed roasted red peppers and puree, add to simmering chicken stock.
incorporate béchamel(thickened milk) with the simmering chicken stock.
add heavy cream to soup mixture.
Stir into soup – Howlin Hollar hot sauce or Creepin Quag hot sauce, add 1 tablespoon at a time and taste.