Chilled Avocado and Basil Soup with Asparagus Crackers

Name: Chilled Avocado and Basil Soup with Asparagus Crackers
Yield: Serves 6-7
Ingredients: 8 sheets of filo pastry, each measuring 18 x 38cm (7 x 15m); 3 large, ripe avocado pears; 1 teaspoon finely chopped basil or a combination of chives and thyme; 1 teaspoon finely chopped basil or a combination of chives and thyme; a squeeze of lemon juice; 1 teaspoon finely chopped basil or a combination of chives and thyme; leaves of basil, to garnish; salt; 120 g (4 oz) butter, softened; 24 asparagus tips, each 7.5-10 cm (3-4 in) long; 300 ml (½ pint) Greek-style natural yoghurt; juice of ½ lemon; about 450 ml (¾ pint) asparagus or vegetable stock; about 450 ml (¾ pint) asparagus or vegetable stock; a sliver of garlic, crushed; 1 teaspoon basil leaves snipped into pieces; a few drops of elderflower vinegar or balsamic vinegar; a few drops of elderflower vinegar or balsamic vinegar

Preparation info

Serves
6-7

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This delicious soup is best made ahead and chilled. The asparagus crackers taste at their best hot from the oven, when the filo pastry is still crisp and golden and the asparagus in basil butter is tender and juicy.

Ingredients

3 large, ripe avocado pears
1 teaspoon basil leaves snipped into pieces
a sliver of garlic

Starter
Soup
Vegetarian

Method

Halve the avocado pears, discard the stones and scrape the flesh into a food processor. Add the basil, garlic, vinegar, lemon juice and yoghurt and whizz together until smooth. Thin to the desired consistency with the stock, then season with salt. Pour into a jug and chill.

Trim the end of each spear of asparagus, then cook them in boiling salted water for 5-8 minutes until tender. Refr