Tuesday, October 4, 2011

Three Sisters Soup

I adapted a recipe from a soup exchange at church. It came from Sister Cathy Bowen, who is our Michigan Grandma. She told us that Native Americans called corn, beans, and squash the Three Sisters, using them often in their diet. If you haven't tried hominy before, it is dried corn treated with alkali and rehydrated. The texture is chewy and the corn flavor is milder. It is usually in the Hispanic section of the grocery store. From Sister Bowen's original recipe I added chicken and spice and pureed the potatoes and squash. My husband added cheese to his soup and thought it was perfect, I liked mine without. Excellent with Indian Fry Bread.

Three Sisters Soup

2 C peeled and cubed butternut squash
2 potatoes, peeled and cubed
1/4 C onion, chopped
6 C chicken stock
3 Tb butter
3 Tb flour
1 C milk
1 29 oz can hominy, drained
2 C fresh or frozen grean beans, trimmed and cut into bite size pieces
2 chicken breasts
cumin, salt and pepper to taste
shredded cheese (optional)

Bring chicken stock to a boil in large stock pot, add squash, potatoes and onion and simmer until soft. Meanwhile, season chicken liberally with cumin and salt on each side and grill or fry in oiled pan until just cooked through. Let rest. Puree stock and veggies in blender until smooth. Leave in blender while making rue. Add butter and flour to stock pot over medium heat and whisk until smooth. Slowly add milk, whisking constantly. Then slowly add stock mixture, whisking to avoid lumps. Bring back to simmer. Add hominy and green beans and let simmer for a few minutes while you shred the chicken breasts. Add chicken to soup. Season to taste with salt and pepper. Add cheese to individual servings, if desired.

1 comment:

Jenny said...

I just ran into a three sisters garden on Westminster's campus. Interesting!