Exemplifying Generation X page 108 Teen Notebook page 112 Breast Cancer: Sharing, Caring . . . page 116 Hot Brot ■ Homemade soup is easy to fix and a great antidote for winter's chill. Zoup! owners Erie Ersher and David Elias. ANNABEL COHEN Special to The Jewish News Whip up a couple of the following soup recipes, including one from ZOUP! and of course, Jewish peni- cillin — chicken soup — to keep you warm this winter and bask in one trend that's nourishing to both body and soul. CO nce, while reading a work by the wonderful food writer M.F.K. Fisher, I was moved to nod silent- ly and affirmatively to her rationale for soup. In a nutshell, Fisher avowed that whether she be "tired and cold and hungry, poor or rich, I would rather drink a bowl of hot broth than confront any meal ever devised." And now, with winter forcing us to forget last year's deceptive and indulgent year El Nino, I can't seem to get soup off my mind. Just thinking about a vessel of steaming vegetables and broth is almost enough to warm me up. Almost. It's no surprise to me that soup is fast becoming the preferred one- dish meal, replacing traditional meat-and-potatoes-type entrees. In fact, a recent article in American Demographics magazine cited food- trend watchers as affirming soup's rank as a "hot item." Even sit-com almighty Jerry Seinfeld immortal- ized the liquid in the famous "Soup Nazi" episode of his hit series, "Seinfeld". Local entrepreneurs David Elias and Eric Ersher know a good trend when they spot one. These owners of the recently opened eatery, ZOUP!, in Southfield, only serve soup (and bread, of course). There's • • .......... no salad, no dessert, no anything else on the menu. With over 200 varieties, 12 dif- ferent ones served each day, they're ladling cauldronfuls of the stuff to spoon-wielding diners searching for a toasty reprieve from this year's crazy winter weather or just a fill- ing meal in a bowl. "We caught on to a soup trend," said David Elias. "We saw it com- ing and created an opportunity." ZOUP! ranks its Chicken Pot Pie Soup, a cream of chicken soup with vegetables and a flaky crust, as a best seller. Other popular items include Havana Black Bean Chili and low-fat soups such as Herb Potato Vegetable. • • • ..... . . .......... r ' .. .... , Making your own soup, howev- er, can be a simple, quick and rewarding exertion, especially when you consider that most soup ingre- dients, like vegetables, meats and beans, need only the addition of liquid — water or broth, usually — and seasonings, to make them yummy. ZOUP!'s Eric Ersher sums up soup's recent elevation to super star status in terms of a certain mys- tique. "There's something special about soup — a romance, a com- fort. We find soup has powerful and intangible qualities that pro- vide comfort and promote a gen- uine sense of well being for most people." POTATO LEEK SOUP Comforting and flavorful, this soup is elegant enough for dressy occasions and homey enough for any day of the week. 1/4 cup olive oil (not extra virgin) 3 large leeks, cut in half lengthwise, rinsed and sliced horizontally 1 pound Idaho or russet potatoes, unpeeled and diced 2 cups chopped Spanish onion 2 cloves of garlic 6 cups chicken or vegetable broth 1/2 t. nutmeg Salt and pepper to taste Garnish: Croutons and chopped scallions Heat oil in a soup pot over medi- um-high heat. Add leeks, potatoes, onion and garlic. Cook, stirring occasionally, until onion is translu- cent, about 10 minutes. Add broth and bring liquid to a boil. Reduce heat and simmer for 30 minutes more. In the bowl of a food proces- sor or pitcher of a blender puree