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.
Ingredients
Makes 6 servings
Step 1
Melt 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.
Step 2
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
Step 3
Place 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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Reviews (45)
Back to TopThis is a near perfect recipe. I did exactly as noted and got perfect results. It is white asparagus season so I used that for 1/3 portion. Also, since I don't eat chicken, I substituted the base with Vegetable stock. My guests asked for more!
Anonymous
Hong Kong
5/7/2017
Agree that the soup need spicing up with a bit of chilli or cayenne. So good for parties as can make soup ahead and leave in fridge. Make this frequently for summer parties.
HKiwi
Australia
6/9/2015
看起来惊人的……品仅仅是好的。我认为soup (I served it cold) really needed something. Next time I'll add some heat: maybe a little cayenne. The timbale impressed my guests. I used a tomato paste can as the recipe recommends and it worked just fine. It takes time, though, so making ahead and putting on a cracker as recommended earlier is likely a good idea. I used red kelp caviar. It made for a very attractive presentation. The crab and avocado were quite nice.
klclark
Toronto, Ontario,Canada
5/25/2015
This is delicious. I always get asked for the recipe for this soup. I serve it in glass bowls, very pretty.
omalley38
7/17/2013
This is a standard anytime I want something elegant and delicious for dinner guests. Makes quite a presentation. Love recipe as is, but prefer it warm to chilled. Also good with a little creme fraiche stirred in at the end.
Anonymous
San Francisco
11/30/2012
The result was really quite bland. I was dissapointed because the reviews were over the top. A stronger stock might make the difference (I used low sodium). We did use almost 2 pounds of asparagus and that may have diluted the flavor a little but then the soup was not too thick. The timbales was pretty flavorless as well.
Anonymous
Huntington Beach, CA
9/27/2011
I made the recipe exactly as listed and it was superb. Served it warm with the timbale for dinner. The next day, we had the leftover soup chilled, without the timbale. It was just as good!
annod
Dallas
9/5/2011
So good and so elegant! Good hot, warm and fully chilled. If you aren't going to make the timbale (and you don't need to; add the lemoned/shalloted crab into the bowl, add diced avocado if using, pout in soup, dollop with fat free yogurt and add caviar on top of that), you can skip the avocado. A "red" caviar (salmon or tabiko or the domestic cheap stuff from the grocery store) add a nice brininess that enhances the crab. Very easy, healthy and impressive. Make it!
edanos
Chicago
6/1/2011
I've made this recipe several times in the last 6 months and it is perfect every time. Delicious!
winegoddesstx
1/23/2011
Quick and easy. Quite tasty. Use a vegetable mill if you don't peel the asparagus -- those fibers are tough to puree otherwise.
Respilosa
Philadelphia
9/20/2010
Loved this recipe! I served it hot with the timbale (no caviar) and drizzled with white truffle oil. Yum! I used half stock & half light cream and it was very filling. I also used arugula instead of the spinach. Will definitely make this again.
neka022
Waterbury, CT
7/21/2010
Delicious. Two tips. Add a touch of cream of the thickness of your choice. As well, if you want to do the timbales ahead, get a small very nice cracker (Carrs is good), and prepare them in advance on he cracker. When time to serve just put the cracker on top of the soup it will sit on top!
radariii
London, UK
6/10/2009
I mad ethis according to the recipe - no subsitutions other than cheaper America caviar. I tasted the asparagus soup as I was making and that alone was amazing - really like it alone hot. Finished dish after chilling and assembling was also really good. I was telling my husband I couldn't decide if I liked the soup better hot or cold. really tasty and the kind of recipe you can easily tweak to your personal preferences.
cookie44
Centreville, VA
5/30/2009
Love this soup recipe. It's beautiful for a special occasion (I first made the soup on Christmas Eve with the crab and caviar) or perfect for a healthy casual lunch without the crab. I use an immersion blender and the soup is done in a flash.
Anonymous
San Francisco, CA
3/23/2009
Made this several times, each to acclaim. I find it needs a bit of sea salt and lemon at the end to perk up the soup and I often throw in a few snipped chives at the end. I've done it with and without caviar, also have made it with marinated chopped shrimp instead of crab, and have added a dollop of creme fraiche or sour cream too. It looks fabulous, but is fairly easy to make, esp if the soup is done ahead of time. Pureeing the soup to a rich consistency and using good quality veggies is key.
Anonymous
los angeles
10/2/2008