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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 2000: ARTICHOKE SOUP (Middle Gate Schoolhouse Cookbook, pg.19) ...and the winner is my brother-in-law, Michael...He's married to the family poet! Simplicity at its finest. 3 cans artichokes 1/4 C chopped scallions 3 Tbs. butter 3 C chicken broth 1C half & half 3 Tbs. flour Salt and pepper Brown butter, add scallions. Cook for a few minutes, then add flour. Cook for another few minutes (may be lumpy). Heat chicken broth in another pan. Add to scallions. Cook for 10 minutes. Drain artichokes and put in blender. Add chicken broth mixture. Refill blender as needed. Add half & half, and salt and pepper to taste. Return to pot for a few minutes. May be served hot or cold. Serves 4-6