Instructions:
Melt butter in a large saucepan over medium heat. Stir in onions, carrots, celery, garlic and bay leaf. Cook, stirring frequently until vegetables are softened, about 5 minutes. Add flour, and cook, stirring constantly for 2 minutes. Stir in tomatoes, clam juice and chicken broth and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, about 20 minutes. Remove from heat, discard bay leaf and stir in chopped peppers.
 
In a blender, puree the soup in small batches until smooth.  Pour bisque through a fine mesh strainer into a medium saucepan. Bring soup to a simmer and stir in cream, 1 tablespoon tarragon, black pepper and Tabasco sauce. Remove from heat. Add cheese and stir until melted.  Serve hot and garnish each bowl with a splash of sherry, a dollop of sour cream, crab meat and remaining tarragon.  

Serves 6