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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 2002: EGGPLANT SOUP (Soup Suppers, pg. 26) No one was up to the challenge. 8 Tbs. extra-virgin oil 1 large eggplant (about 1 1/4 lbs.), peeled and cut into 1 inch cubes 1 medium onion, chopped 6 garlic cloves, chopped 2 large celery ribs diced (about 1 C) 1 large green pepper, diced 1/2 tsp. salt Pinch of red pepper flakes 1/8 tsp. fennel seeds 1 (16 oz) can Italian plum tomatoes, chopped with their juice (about 1 1/2 C) 1 1/2 quarts water In a large skillet, heat 2 1/2 Tbs. of the olive oil over medium high heat and sauté half the eggplant cubes until browned. Set aside. Repeat the procedure, using another 2 1/2 Tbs. oil and the rest of the eggplant. In a 4-6 quart pot, heat the remaining 3 Tbs. oil over medium heat and sauté onion until wilted, about 5 minutes. Stir in garlic and let sizzle for 30 seconds. Add the celery and green pepper; sauté until the veggies are tender, about 10 minutes. Add the sautéed eggplant and the salt, pepper flakes, fennel seeds, tomatoes and water. Cover and bring to a boil over high heat. .Reduce heat and simmer, partially covered for 35 minutes, stirring occasionally. Puree in blender or processor. Serves 4-6