Chef Jonathan Hale
Blue Point Coastal Cuisine
San Diego Chargers

Vichyssoise
2 Tbsp Unsalted butter
4 ea Yukon potatoes, peeled and quartered
4 ea Leeks, cleaned and chopped
2 tsp Garlic, minced
4 cups Chicken stock or water
1 ½ cups Heavy cream
Salt and pepper to taste

1. Heat butter in saucepot with medium heat.
2. Add potatoes, garlic and leeks. Sweat until leeks are translucent.
3. Add stock. Simmer for one hour.
4. Puree and season.
5. Refrigerate before serving.

Chilled Asparagus Soup
1 lb Asparagus, trimmed and cut into 2 inch pieces
6-8 cups Vichyssoise

1. Blanch asparagus in hot salted water until tender.
2. Remove and place in ice water.
3. In small batches, puree asparagus in blender with a little water.
4. Strain with fine mesh sieve.
5. Combine with vichyssoise base.

Blue Crab Salad
1 lb Blue crab meat (pasteurized)
2 tsp Orange juice, freshly squeezed
2 tsp Mayonnaise
1 tsp Chives, chopped finely
Salt and pepper to taste

1. Combine all ingredients together by folder gently.
2. Season as needed with salt and pepper.

To Serve
In a oversized clear shot glass, layer the soups and salad starting with the vichyssoise, then add the asparagus soup, and finish with a layer of the blue crab salad. Drizzle with white truffle oil.