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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 1996: SWEET POTATO-PEAR BISQUE- (Better Homes and Gardens, pg. 162, 11/96) Even the highly trained palettes didn't get this one. 2 1/4 C chicken broth 1/2 C chopped onion 1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed 1 16-18oz. can sweet potatoes, drained 1 8 1/4oz. can pear halves (juice pack) 1 C half and half or light cream 1/8 tsp pepper In a large saucepan combine one cup broth, onion, and thyme. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Cool slightly. Add sweet potatoes. Puree mixture in a blender or food processor smooth. Return to pan. Add undrained pears to blender or processor; cover and blend until smooth. Return to pan. Stir remaining broth, half and half, and pepper into pan. Cook and stir until heated through. If desired, garnish with fresh thyme.