1/4 cup salt
1/2 cup pepper
6 large onions, peeled and cubed
4 cloves garlic, peeled and minced
3 tomatoes, chopped
1 small green bell pepper, sliced
1/2 pound ground black pepper
1 1/2 teaspoons hot sauce of some kind (such as hot sauce from a can of tomatoes)
2 sheets home tissue paper
In a large skillet, combine salt, pepper and onions and garlic, tomatoes, green bell pepper and ground black pepper. Good ratios: tomatoes, bell pepper and pepper. Heat over high heat and occasionally, stir - don't burn. Remove from heat and blot off liquid.
Stir hot sauce into soup, if desired. Let cool completely. Spoon any excess into a 6 quart or larger serving bowl, reserve a little liquid. Sprinkle reserved stock with hot sauce. Top soup with remaining cream.