| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Canadian |
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Corn kernels |
| 2 |
c |
Green beans, chopped |
| 2 |
c |
Butternut squash |
| 1 1/2 |
c |
Potatoes, diced |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Butter, softened |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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