• Ingredients: 16
  • Serves: 6

Chilled asparagus soup with timbale of caviar, crab and avocado with good-quality black caviar.


  • 6 tsps. good-quality black caviar

For potato cakes:

For egg mixture:

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes.

    For this step you will need

  2. Step 2 Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes.
  3. Step 3 Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth.
  4. Step 4 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.
  5. Step 5 Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper.
  6. Step 6 Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
  7. Step 7 Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top.
  8. Step 8 Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture.
  9. Step 9 Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients.

    For this step you will need

Nutrition information

Calories 215 Carbohydrates 19 g (6%)
Fat 12 g (18%) Protein 11 g (22%)
Saturated Fat 5 g (24%) Sodium 369 mg (15%)
Polyunsaturated Fat 1 g Fiber 5 g (19%)
Monounsaturated Fat 5 g Cholesterol 60 mg (20%)