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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 2007: Radish Summer Soup with Berries (from: The Ethical Gourmet by Jay Weinstein) Well, we have a winner! It's amazing how this site has become all about Carol. Her daughter, Amanda, is a freshman at Keene State. She obivously has worked hard at her studies, because she figured out that this year's main ingredient was radish. Ingredients: 1/4 C balsamic vinegar 1 tbs. olive oil 2 garlic cloves 2 C chopped onions salt and freshly ground pepper 1 lb. radish preferably white 1 tsp. fresh thyme leaves 1 quart chicken, mushroom or vegetable stock 1/2 C. assorted berries, such as raspberries or strawberries Directions: In a small pan, simmer the balsamic vinegar until it reaches a syrupy consistency. It should reduce to about a teaspoon. Cover it and set it aside. Heat the olive oil in a large pot: add the garlic and onions. Sprinkle with salt and pepper to taste. Saute until soft. Add the stock and radishes. Bring to a boil. Lower to simmer. Cook until the radishes are soft. Add the vinegar syrup. Puree at high speed in a blender. Serve the soup hot with a few small berries in each bowl.