We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls. Among them are gorgeous winter greens that have become sweeter since the first frost, and just-harvested potatoes, so fresh they’re still crunchy. This colorful palate is enough to inspire me to create a perfectly elegant winter soup, one refined enough to serve at any holiday gathering. Simmered until just-tender, the greens and the Yukon gold potatoes are transformed into a beautiful silky-smooth velouté when puréed. To make the soup look perfectly festive, garnish it with a spoonful of crème fraîche, and complete the picture with a shower of sweet Hungarian paprika.
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