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| Jackfish Lodge: Three Sister Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
2 cup corn kernels
2 cup green beans, chopped
2 cup butternut squash
1 1/2 cup potatoes, diced
2 tablespoon all-purpose flour
2 tablespoon butter, softened
3/4 teaspoon salt
1/2 teaspoon pepper
Cooking Directions:
In large pot, combine corn, green beans, squash, potatoes and 5 cups water; bring to boil.
Reduce heat; simmer, covered, for about 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and pepper.
Serves 4-6
Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New"
Chef Bertha Skye signature soup. 1992 Culinary Olympic Gold Medalist - Frankfurt
[-=PAM=-] PA_Meadows@msn.com
soups,vegetables
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