Best 3 Chilled Asparagus Soup With Timbale Of Caviar Crab And Avocado Recipes

Indulge in a symphony of flavors with our chilled asparagus soup, an exquisite culinary creation that tantalizes the taste buds. This refreshing soup boasts a velvety texture, a vibrant green hue, and a harmonious blend of flavors that will transport you to a realm of pure culinary bliss. Accompanying this delightful soup is a timbale of caviar, crab, and avocado, a culinary masterpiece that elevates the soup to an unforgettable gastronomic experience. The briny burst of caviar, the delicate sweetness of crab, and the creamy richness of avocado combine to create a textural and flavorful contrast that complements the soup perfectly. Prepare to embark on a culinary journey like no other as you delve into the depths of this chilled asparagus soup and timbale of caviar, crab, and avocado.

Additional Recipes Included:

* Caviar-Crab-Avocado Timbale: Discover the art of crafting this exquisite timbale, a culinary masterpiece that combines the luxurious flavors of caviar, crab, and avocado into a cohesive and visually stunning dish.

* Chive Blossoms: Learn how to transform delicate chive blossoms into a vibrant and aromatic garnish that adds a touch of elegance to any dish.

* Crème Fraîche: Master the technique of making crème fraîche, a versatile and tangy dairy product that adds a touch of richness and complexity to various culinary creations.

* Homemade Croutons: Elevate your culinary repertoire with this simple yet satisfying recipe for homemade croutons, the perfect crunchy accompaniment to soups, salads, and more.

* Pickled Shallots: Embark on a pickling adventure with this recipe for pickled shallots, a delightful condiment that adds a tangy and savory kick to sandwiches, salads, and cheese plates.

Here are our top 3 tried and tested recipes!

CHILLED ASPARAGUS SOUP

Chilled Asparagus Soup image

This is a delightful soup that's perfect for hot weather. The curry seasoning comes through just right.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh asparagus, trimmed
5 cups chicken broth
1/2 cup water
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 egg yolks, beaten
3/4 cup heavy whipping cream
1 teaspoon curry powder
1/8 teaspoon pepper
Dash lemon juice

Steps:

Cut asparagus into 1-in. pieces; set tips aside. Place the remaining asparagus in a saucepan; add broth. Bring to a boil; reduce heat. Cover and simmer for 40-45 minutes. Cool slightly. , Process in batches in a blender or food processor until smooth; set aside. In a small saucepan, bring water to a boil. Add the asparagus tips; cook for 2-3 minutes or until tender. Drain and chill until serving. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add pureed asparagus. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot soup into egg yolks; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture is heated through and reaches 160°. Stir in the cream, curry powder, pepper and lemon juice., Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl.

Nutrition Facts : Calories 145 calories, Fat 13g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 523mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM OF ASPARAGUS SOUP

Cream of Asparagus Soup image

With just a few simple ingredients, you could have this Cream of Asparagus Soup ready in minutes! It's a great option for lunch or dinner.

Categories soup

Time 35m

Yield 4-6 servings

Number Of Ingredients 9

Ingredients

1 bunch asparagus (about 1 pound), ends trimmed
1 tsp. kosher salt, plus more to taste
3 tbsp. salted butter
1/2 onion, finely chopped
2 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. half-and-half
1/2 tsp. ground coriander
Black pepper, to taste

Steps:

Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.
When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.
Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.
Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.
Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.

CREAMY ASPARAGUS CHOWDER

Creamy Asparagus Chowder image

Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield about 2-1/2 quarts.

Number Of Ingredients 15

Ingredients

2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups whole milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

Steps:

In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

To make the best asparagus soup, use fresh, young asparagus spears. Look for spears that are bright green and have tight, closed tips.
To get the most flavor out of the asparagus, roast it before adding it to the soup. This will caramelize the sugars in the asparagus and give it a delicious smoky flavor.
For a creamy soup, use a combination of heavy cream and milk. You can also use all milk or all cream, depending on your preference.
If you don't have any chives on hand, you can use green onions or parsley as a garnish.
For the timbale of caviar, crab, and avocado, use high-quality ingredients. Fresh crab and ripe avocado are essential.
To make the timbale, use a ring mold or a muffin tin. This will help you create uniform timbales.
Serve the chilled asparagus soup with the timbale of caviar, crab, and avocado immediately.

Conclusion:

This chilled asparagus soup with timbale of caviar, crab, and avocado is a delicious and elegant dish that is perfect for a special occasion. The soup is creamy and flavorful, with a hint of smokiness from the roasted asparagus. The timbale is a luxurious addition, with its delicate flavors and textures. This dish is sure to impress your guests.