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Cream of Asparagus Soup with Timbale of Avocado and Raw Scallop


Service for 4

3 tablespoons of butter
4 cups chicken or vegetable stock
1 1/2 lbs. asaparagus
6 medium sized scallops
1 cup leeks
1/2 cup heavy cream
1 Avocado
1-2 T. extra virgin olive oil
1 T. finely diced chives
1 t. fresh squeezed lemon juice


For the Timbale

Dice the avocado and scallops. It might be helpful to put the scallops in the freezer for 5 minutes to firm up. Mix with the diced scallop and avocado with some chive, lemon juice and olive oil, salt and peper to take, to make your base. This can be stored in the refrigerator till ready to serve.

For the Soup

Cut off a few of the asparagus tops and reserve for a garnish. With your hands break off the hard ends of the asparagus and peel off the rough skin. Put the asparagus in salted boiling water for 5 minutes or until bright green. Refresh the asparagus in a ice bath, then drain and reserve.

Sweat the leeks in a few T. of water with the butter using a medium sized pot for a few minutes then add the stock and bring to a boil. Lower the flame and simmer for 5 minutes. Turn off the heat and let the stock rest till cool enough for the blender.

Add the asparagus to the pot of leeks and stock and blend till a smooth consistency is achieved. Pass the soup through a chinois or mesh strainer. If you are having this soup cold put the soup in the refrigerator.

Before serving add the cream. For a more delicate consistency whip half the cream and fold it into the soup the before serving.

Note: Because of the creamy texture of the avocado you may prefer to use less cream, or no cream at all. You can also blend a small amount of avocado into the soup to serve as a cream base.

Assembling the Dish

Set a metal ring mold in the center of a soup plate. Add the avocado and scallop mixture and press lightly into the mold. Lift off the mold and repeat for each soup plate. Carefully ladle the soup around each mold as shown in the photo above.

Drizzle some olive oil over the soup and garnish with some fresh chives.

Notes: This soup is best served slightly chilled.



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