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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
PREPARATION
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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