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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 1997: CAULIFLOWER SOUP (Soup Suppers, pg. 23) Lots of guessing, but no correct answers. 2 medium onions, chopped (about 2 C) 2 Tbs. butter 2 medium carrots, sliced (about 1 C) 2 medium celery ribs, sliced (about 1 C) 1 medium cauliflower, cut into small florets (about 4 C) 2 large potatoes, cut into chunks (about 3 C) 10 C water 1 (10 oz.) package frozen peas 1/4 C chopped parsley Juice of 1 lemon 1 tsp. dried mint In a 4-5 quart pot over medium heat sauté the onion in the butter until wilted, about 5 minutes. Add the carrots, celery, cauliflower, potatoes and water. Increase the heat to high, bring to a boil, reduce heat and simmer gently, uncovered, stirring occasionally, until the veggies are tender, about 25 minutes.Stir in the peas and increase heat to high. When the soup begins to boil, the peas should be cooked enough. Puree the soup. Just before serving, stir in parsley, lemon juice, and mint. Serves 4-6.