Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado Recipe

Name: Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups); 1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped; 4 cups chicken stock or canned low-salt chicken broth; 3 cups chopped spinach leaves (about 3 1/2 ounces); 6 tablespoons flaked fresh crabmeat; 2 tablespoons fresh lemon juice; 1 tablespoon minced shallot; 3/4 cup diced peeled pitted avocado; 6 teaspoons good-quality black caviar (such as osetra)

Servings: persons

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

1
Melt butter in heavy large saucepan over medium heat.
2
Add leeks and saute until soft, about 5 minutes.
3
Add asparagus and stock; bring to boil.
4
Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes.
5
Add spinach, cover and simmer until wilted, about 4 minutes.
6
Working in batches, puree soup in blender until smooth.
7
Transfer soup to large bowl; season to taste with salt and pepper.
8
Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
9
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl.
10
Season to taste with salt and pepper.
11
Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely.
12
Season to taste with salt and pepper.
13
Place tomato can or biscuit cutter in center of 1 soup bowl.
14
Spoon in 1 tablespoon avocado mixture; smooth top.
15
Spoon in 1 tablespoon crab mixture; press lightly to compact.
16
Spoon in 1 tablespoon avocado mixture.
17
Top with 1 teaspoon caviar.
18
Carefully lift off can.
19
Repeat in remaining soup bowls with remaining timbale ingredients.
20
Ladle soup around each timbale.
21
Serve immediately.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups), 1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped, 4 cups chicken stock or canned low-salt chicken broth, and more.

Yes, Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

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