Ingredients:
This is the recipe that won Chef Leah Cohen her first Quickfire Challenge. To save time in the kitchen, feel free to substitute store-bought ingredients instead of making all of the components from scratch. For Leah’s recipe, purchase prepared tapenade from the supermarket. Another option is to make this Roasted Asparagus and Shrimp Soup with Parmesan Cheese Croutons recipe. Prep and cook: About 50 minutes Makes 4-5 servings White Asparagus Soup 2 tablespoons butter 2 shallots 2 bunches white asparagus, cut into 1-inch pieces 1/2 cup Swanson chicken broth 1/2 cup cream 1 lime Pinch cayenne Salt to taste

Instructions:
Heat up butter, add shallots and white asparagus; sweat. Add chicken broth and cook until tender. Blend in a blender or food processor; pass through fine strainer. Add cream and chill in ice bath. Once soup is chilled, finish with salt, lime juice and cayenne. Olive Tapenade Nicoise olives, minced 3 tablespoons chives, minced Juice of half a lemon, plus zest 1/4 cup olive oil Brioche Brioche bread loaf Butter Oil Garlic Thyme Punch out a round piece of brioche about 2 inches thick; toast in butter and oil. Add garlic and thyme at the end; cook until crunchy. Place white asparagus soup in a bowl. Add round piece of brioche, then thin slice of tuna punched out with the same ring cutter as the brioche. Plate a little tapenade on top of tuna, then lay another piece of punched-out tuna on top, creating a sandwich. Make a small salad of wild baby arugula, lemon juice and olive oil. Place salad on top of tuna. Sprinkle a little smoked paprika around the white asparagus soup for garnish.