CREOLE SOUP A LA MADAME BEGUE
(From "French Acadian Cookbook" -- Pub. 1955)

1 tablespoon chopped green pepper
1 tablespoon chopped red pepper
1 tablespoon butter, melted
1 tablespoon flour
1 1/2 cups soup stock
1 cup tomato pulp
1/2 cup canned corn
Salt and pepper

Brown peppers lightly in melted butter; blend in flour.  
Add soup stock and tomato pulp slowly, continue to stir 
until soup boils.  Reduce heat, cover and simmer 20 minutes.  
Strain, add corn and season to taste.  Serves 6.