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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 2005: Hummus and Zucchini Soup (Cookshelf Soups, pg. 180) Fooled again and full credit would have been given if someone guessed chick peas. 1 tsp. olive oil 1 small onion 3 zucchini, (1 lb.), sliced 2 C vegetable or chicken broth 6 oz. hummus fresh lemon juice to taste salt and pepper fresh parsley, garnish Heat oil in saucepan over medium heat. Add onion and zucchini, cover and cook for about 3 minutes, stirring occasionally. Add stock. Bring to a boil. Reduce heat, cover and simmer for 20 minutes until the veggies are tender. Puree in a blender or processor. Return to saucepan or pot and add the hummus, lemon juice and salt and pepper to taste. Reheat over a medium-low heat. Ladle into bowls and sprinkle parsley. Serves 3-4