Creamy Tomato Soup W/Lump Of Crab Drizzled With Truffle Oil

Have large soup pot brought to medium-high heat, then add 4 tablepoons of butter (add a little bit of olive oil so butter will not burn), chopped celantro, chopped roasted peppers, and basil and saute for about a min and a half.

After sauteing celantro, peppers, and basil add Rice flour and baking powder until thoroughly cooked, no lumps...

Once rue is set, add tomatoes, water, red wine, 1/2 cup of evaporated milk, salt, black pepper, agave nectar, paprika and mix and bring to a boil.

while waiting for tomatoes to come to a boil, take the 6 cloves or garlic, out of their peel and place in a bowl dish with a litte of white truffle oil barely covering and roast till lightly browned.

Once tomatoes are to a boil, let them cool, also your roasted garlic should be done and place them out to cool as well. After a few minutes of cool down, put all contents in a food processor or blender until all contents are pureed, also while pureeing you can add the rest of the evaporated milk.

Put contents back into the soup pot and reduce until soup is thickened and excess water has evaporated.

While waiting for soup to reduce, take a small skillet and on medium heat, add 1/2 tablespoon of butter and minced garlic soaked in white truffle oil and saute for 30 secs, then add 40 oz of crab meat and saute for about 1 min. (the rest 40oz could be used for seconds)

Once all complete, add crab meat in a serving bowl (moderate amount), pour soup until crab meat is fully covered, then drizzle white truffle oil on top and a few leaves of celantro.