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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 2010: YUCCA SOUP (adapted from Francisco Dos Santos, a chef in Martha Stewart’s Westport Studio Commissary- whatever that means!) Nobody understands me! (Perhaps, that’s a good thing!) Nobody figured out the main ingredient. Of course, it would be a staple in Costa Rican cooking since I recently returned home from my Cross Cultural Solutions’ adventure! Ingredients: 4garlic cloves 12 C of chicken broth 2 Tbs. extra-virgin olive oil 4 tsp. paprika coarse salt and pepper (Use your imagination!) I large onion diced 3 C of plum tomatoes (I used canned) chopped 2 lbs of yucca peeled and cubed (I used frozen) ¼ C parsley 1/8 tsp. coriander 1/8 tsp. cumin 1 bunch scallions, white and green parts chopped In a large stockpot (I wonder if I own one of these!) heat oil over medium heat. Add the garlic and cook for 2 minutes. Stir in paprika, salt and pepper. Cook, stirring, for 1 minute. Add onion and tomatoes. Cook for 2 more minutes. Add yucca and cook stirring occasionally for 5 minutes. Add chicken broth and the remaining ingredients. Bring to a boil. Cover and reduce to a simmer for 1-1 1/2 hours until the yucca is soft. Puree. (If you don’t own an immersible blender, this is a great excuse to buy one!)