Philanthropist Annie Falk, the mastermind behind Palm Beach Entertaining, has been planning parties—for friends and family as well as for charity—for as long as she can remember. If there is one signature element to her soirees, it is the focus on sourcing fresh, seasonal ingredients that are organic, sustainably grown and ethically harvested. This chilled avocado soup was the result of a trip to the local market, where Annie found “truckloads” of fresh avocados, just begging to be puréed and combined with crème fraîche and roasted red pepper for a simply chic presentation.
Chilled Avocado Soup
This is a delicious, simple-to-make soup that gathers all its attention in the decorative aspect: The colors are wonderful, the texture velvety smooth. If condiment squeeze bottles are not in your kitchen, serve the soup garnished with a dollop of crème fraîche and slivers of roasted red pepper. This recipe calls for Espellete pepper, a variety of a chili pepper grown in the Basque region where it is integral to the cuisine.
- 3 avocados, peeled, pitted, and roughly chopped
- 6 cups milk
- Espellete pepper
- 1½ tbs. lemon juice
- Salt and freshly ground pepper
- 3 tbs. crème fraîche or sour cream
- 2 jarred roasted red peppers
- 2 medium baguettes, each cut into 16 thin slices
- 4 to 6 tbs. extra-virgin olive oil
- Hazelnut oil (optional)
Working in batches, puree the avocados in a blender with the milk, Espellete pepper to taste, and lemon juice. Season with salt and pepper. Pour into a container and chill until ready to serve, at least 2 or 3 hours.
Spoon the crème fraîche into a condiment squeeze bottle. Puree the red peppers in the blender and spoon into another condiment squeeze bottle.
Brush the baguette slices with the olive oil and toast until golden brown. Drain excess oil on paper towels and set aside.
To serve, ladle the soup into bowls or soup plates. Alternating between crème fraîche and the roasted red pepper puree, decorate the soup by drawing circles, beginning in the center with a small circle and keeping the spacing between the circles even as possible. Using a skewer or wooden toothpick, “cut” the circles by drawing 6 to 8 lines from the outer circle to the center circle to make the design. Garnish with a drop of hazelnut oil, if using, in the center. Serve with the toasted baguette slices.
Photography by Jerry Rabinowitz
Palm Beach’s best party secrets are found in the pages of Palm Beach Entertaining ($45), a beautiful coffee table book in celebration of Children’s Home Society’s twentieth annual Ultimate Dinner Party. The book, written by Annie Falk with contributions from Victoria Amory, Aime Dunstan and Palm Beach Illustrated’s Daphne Nikolopoulos, includes hosting tips and recipes from some of the area’s most well-known revelers. chsfl.org