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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 2017: Creamy Corn With Cumin Soup (Adjusted from Allrecipes.com) Ingredients 2 tablespoons olive oil 1 1/2 pounds frozen corn, thawed and drained 1 large onion, cut into large dice 1 tablespoon butter 1 pinch sugar 3 large garlic cloves, thickly sliced 2 teaspoons ground cumin 3 cups vegetable broth, homemade or from a carton or can 1/4 cup fresh cilantro leaves 1 1/2 cups half-and-half (or whole milk) Salt and freshly ground pepper, to taste 14-16 oz. diced tomatoes with basil, garlic and oregano Directions Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add cumin; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes. Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. Used a food mill to separate the corn kernels from the pericarp. (Fancy name for the kernel covering!) Return to pan (or a soup pot); add half-and-half. Taste, and add salt and pepper if needed. Heat through, ladle into bowls and serve!