Tomato Bisque with White Truffle Oil and Buttered Croutons
Northampton Cooking School, Northampton, MA
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.