Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

4.6(48)

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

by Hubert Keller·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (10)

serves

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

Instructions (3 steps)

01Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
02

03Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

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Not rich — missing servings, total time, or calories.