Yield: 4 servings
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"We still grow squash, beans and corn together in the garden", said Bertha Skye, "just as the Iroguois, who called them the three sister, did years ago." This fall harvest soup has become chef Skye's signature soup since it won her a gold medal at the 1992 Culinary Olympics in Frankfurt. 2 cups corn kernels 2 cups chopped green beans 2 cups cubed butternut squash 1-½ cups diced potatoes 2 tbsp all purpose flour 2 tbsp butter, softened ¾ tsp salt ½ tsp pepper In large pot, combine corn, green beans, squash, potatoes and 5 cups waters. 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. Makes 4-6 servings. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-29-94