The roasted-red-pepper-and-crab soup at Harry Tap Room’s is so popular that the Clarendon restaurant sells gallons of it each day. It’s no wonder then that one of our readers requested the recipe. Executive chef Alex Reyes describes the soup as having a strong red-pepper flavor with a little bit of a kick. For the best results, he suggests searing the peppers instead of just sweating them. He also recommends using non-pasteurized local crabmeat. For his kitchen, he seeks out blue crab from Virginia.

Roasted-Red-Pepper-and-Crab Soup

Makes 1 gallon

3 medium red bell peppers
2 medium yellow bell peppers
½ Spanish onion
4 stalks celery
2½ teaspoons chopped fresh garlic
4¾ teaspoons paprika
¾ cup tomato paste
1¼ teaspoons chopped fresh thyme
¾ cup white wine
½ gallon chicken stock
3⁄8 cup heavy cream
Pinch cayenne pepper
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
1½ cups jumbo lump crabmeat
Canola oil as needed
Salt and pepper to taste

Rough-chop the red and yellow peppers, Spanish onion, and celery. In a large stockpot set over medium heat, brown the peppers, onion, and celery in a small amount of canola oil. Add the garlic, paprika, tomato paste, and thyme and cook for 5 minutes. Add white wine and simmer until the volume is reduced by half. Add the chicken stock and simmer for 30 minutes. Add the heavy cream, cayenne pepper, Worcestershire sauce, and Tabasco sauce. Purée the soup in a blender until smooth and strain. Return purée to the stockpot, keeping it warm over low heat. Add the crabmeat and stir lightly. Season to taste with salt and pepper and serve.

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