Editor's note: Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining, learned this recipe from Chef Hiro Sone. For Lenkert's tips on throwing a last-minute New Year's Eve party, click here.
One holiday I hosted a potluck dinner party in Napa with some of my favorite food friends, including one of my very favorite chefs on earth — Hiro Sone — accompanied by his talented pastry chef wife and dear friend Lissa. Hiro anted up this soup, which I forced him to teach me how to make. It offers truly luxurious results with minimal effort. Kept covered and warm in a double boiler on the stove, its velvety texture and creamy flavor should last the length of any party.
Recipe information
Yield
Makes enough for 8 teacups
Ingredients
Preparation
Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.
