Jackfish lodge: three sister soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Corn kernels |
| 2 | cups | Green beans, chopped |
| 2 | cups | Butternut squash |
| 1½ | cup | Potatoes, diced |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | Butter, softened |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
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
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