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1992: CREAMED BEET SOUP 1993: NANCY REAGAN'S ONION WINE 1994: SAUERKRAUT CHOWDER 1995: CHESTNUT SOUP 1996: SWEET POTATO-PEAR BISQUE 1997: CAULIFLOWER SOUP 1998: LETTUCE AND HERB SOUP 1999: KALE-BEAN SOUP 2000: ARTICHOKE SOUP 2001: PARSNIP CHOWDER W/ SQUASH 2002: EGGPLANT SOUP 2003: AVOCADO-MUSHROOM SOUP 2004: POLISH PICKLE 2005: HUMMUS AND ZUCCHINI 2006: BRUSSELS SPROUT BISQUE 2007: RADISH SUMMER W/ BERRIES 2008: TUNA CHOWDER 2009: HORSERADISH APPLE 2010: YUCCA SOUP 2011: CREAMY TURNIP WITH PAPRIKA 2012: OKRA 2013: GREEN OLIVE 2014: CREAMY CELERY SOUP 2015: GREEN BEAN SOUP 2016: BANANA SOUP 2017: CREAMY CORN WITH CUMIN SOUP 2018: BAKED BEAN SOUP 2019: SALMON SOUP 2020: CABBAGE SOUP

Print PAST EXPERIMENTS 1993: NANCY REAGAN'S ONION WINE SOUP (Connecticut Post) Maybe someone will come forward and claim they knew what this soup was because I don't remember if anybody really did. 1/4 C butter 5 large onions, chopped 5 C beef broth 1/2 C celery leaves 1 large potato, peeled and sliced 1 C dry white wine 1 Tbs. vinegar 2 tsp. sugar 1 C light cream 1 Tbs. minced fresh parsley salt and pepper Melt butter in large saucepan. Add chopped onions and mix well. Add beef broth, celery leaves and potato. Bring to boil, cover and simmer 30 minutes. Puree mixture in blender or processor. Return to saucepan and blend in wine, vinegar and sugar. Bring to boil and simmer five minutes. Stir in cream, parsley, salt and pepper to taste. Heat to serving temperature, but do not boil. Serves 6-8.