Ingredients
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 31/2 ounces)
6
tbsp flaked fresh crabmeat
3/4
cup diced peeled pitted avocado
6
tsp good-quality black caviar (such as osetra)
Directions
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.
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.
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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