We recently met two local women who have come up with great business ideas. Carole Bennet rides around in a mini-Cooper with the logo of her business, “Just One Soup,” imprinted on the side.  Although she offers several other items on her delivery menu (like brisket or lasagna), her specialty is chicken soup with matzo balls, and trust us, it’s fantastic!  We weren’t sure what to expect but we were very pleasantly surprised at how flavorful and rich her broth was, with perfectly cooked carrots and small, light matzo balls.  She sells a big pot, enough to serve 10, for $60.  Just like grandma used to make and delivered to your front door.  You may never want to fuss with your own again!

Michele Carbone, in addition to writing a beautiful and tempting cookbook, Friday Evening: Creating La Dolce Vita, one bite at a time, holds Italian language classes at her home.  We ran into Michele at the farmers market a few weeks ago, all of us oohing and ahhing over the fresh squashes, peppers, and apples.  Michele caught us up on all she’s been up to, and, in the spirit of the season, surrounded by all that gorgeous autumn produce, graciously offered us her recipe for Zuppa di Patate e Porro (Potato and Leek Soup).  To make the broth for the soup, Michele uses leftover turkey carcass (timely) and then adds sweet potatoes and leeks, making this the perfect day after Thanksgiving soup.

Zuppa di Patate e Porro

To Prepare the Broth In a large stock-pot, make a broth from leftover turkey carcass, and celery, carrot, and the green tops of leeks.  Add water to cover.  Make a bouquet-garni of thyme, peppercorns, bay leaf, and parsley to put into the broth while cooking.  Simmer uncovered 1-2 hours.  Strain and reserve.  This will make enough broth for 2 soups. Ingredients for the Soup 2 quarts vegetable, chicken or turkey broth (see below) 5-6 large cooked sweet potatoes (or yams) 1-2 leeks 2-3 scallions 1-2 cups milk or heavy cream Dash nutmeg Garnish with sour cream, parsley, dill, potato and/or sweet potato chips Extra virgin olive oil Additional salt and pepper to taste To Prepare the Soup In a soup pot, sauté thinly sliced leek and scallion slowly in generous amount of olive oil, until translucent.  Add sliced sweet potatoes or yams and heat through.  Add to simmering broth  salt, white pepper, nutmeg and cook uncovered, reducing by 1/3.  Add cream and heat through.  Purée.   Drizzle with extra virgin olive oil, dollop of sour cream (if desired), parsley and sweet potato chip.  (To achieve two- colored soup as shown in photo, make additional soup as directed, substituting white russet potatoes for sweet potatoes.)