Tomato Bisque with White Truffle Oil and Buttered Croutons

Chef Michaelangeo Wescott

Northampton Cooking School, Northampton, MA

Ingredients:

  • 2 large Onions
  • 5 large Ribs of Celery
  • 2 Carrots - sliced
  • 4 cloves garlic
  • 1 24oz can plum tomatoes or 8 large tomatoes
  • 3 qts. Water
  • 3/4 cups rice
  • 1 cup heavy cream
  • ½ lb. butter
  • white truffle oil (optional)

Method:

Melt butter. Saute onions, celery and carrots. Add tomato and water. Bring to boil. Add rice and simmer for 30 minutes. Puree, then put through strainer. Finish with cream, salt and pepper to taste. Drizzle with white truffle oil.