Tonight I made a simple salad featuring good tomatoes (at least what I can get in January), and a winter-inspired soup. Yes, it was 58 degrees here today. But whatever.

The salad used a mustardy vinaigrette and simple sea salt with both heirloom greens and heirloom tomatoes. The sourdough baguette was excellent, procured from the Fresh Market.

The soup was a spur of the moment creation, made from freshly made chicken stock.

Recipe, for 2.

• Render the fat from lardons, Applewood-smoked (2 strips bacon)
• Sautée both a sweet and purple onion in the bacon fat until they take on color (15 minutes)
• Add 2 diced Yukon Gold potatoes, stir in the hot fat.
• Add 1 Tbsp. smoked paprika, stir.
• Add broth for two portions (around 5 cups)
• Cook for 20-35 minutes on a low simmer.
• Blend half of the soup in a blender, adding grated Asiago cheese and a heaping spoonful of crème fraîche. Blend, return to pot to heat and integrate until service.
• Garnish soup with bacon crisps, taste for seasoning of salt/pepper.

I had set out to make a potato/leek soup, but I couldn’t find leeks today.

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