Three Sisters Soup
Corn was one of the tripods of Native American agriculture known as the Three Sacred Sisters. Corn was interplanted with beans and squash in a synergistic relationship that actually increased yields. Here is a soup that uses all three sisters:
1/2 lb dried baby limas
2 lb pumpkin, peeled and cubed (or 2 cups puree)
5 cups vegetable stock
1 onion, chopped fine
1 large leek, sliced
2 cups corn kernels
1 cup light cream
1/4 tsp white pepper
Chopped chives
Cook beans.
Put the pumpkin, stock, onion, and leek in a kettle. Bring to boil, reduce heat, and simmer until pumpkin is soft.
Puree vegetable mixture in blender or food processor, or mash by hand. Return to kettle.
Add corn and beans, bring to boil, redcuce heat, and simmer five minutes. Add cream, salt and pepper. When very hot, but not boiling, serve. Sprinkle with chives.
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