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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 2001: PARSNIP CHOWDER WITH SQUASH (Bon Appetit, Feb., 1988) ...and the two time winner is Niece Beth. Her taste buds make me nervous. 2 Tbs. butter 2 stalks of celery, diced 1 small onion, diced 3 Tbs. flour 5 C chicken stock 1 lb. parsnip, peeled and diced 1 lb. butternut squash, peeled and diced 1 2 inch cinnamon stick 1 bay leaf 1 thyme sprig 1 parsley sprig 1 C whipping cream salt and pepper to taste cayenne pepper nutmeg 2 Tbs. snipped fresh chives Melt butter in large pot. Add celery and onion and cook until softened, stirring frequently, about 5 minutes. Whisk in flour and stir 1 minute. Whisk in stock and bring to boil. Add parsnips, squash, cinnamon, bay leaf, thyme, and parsley. Simmer until veggies are soft, about 8 minutes. Put batches of soup in blender to puree. Stir in cream. Add remaining seasonings. Reheat. Ladle into soup bowls. Garnish with chives. Serves 4-6