This very simple soup proves that fresh ingredients are everything. It won Chef Bertha Skye a gold medal at the 1992 Culinary Olympics in Germany. It is a traditional Iroquois soup made with corn, beans and squash - the "three sisters" of Iroquois farming and cuisine. It is traditionally served with Bannock bread.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Soup
Cuisine: Canadian
Keyword: Three Sisters Soup
Servings: 8
Ingredients
INGREDIENTS FOR THE CHICKEN BROTH
2poundsraw chicken bones
3quartscold water
1smallcarrot,finely sliced
1stalkcelery,finely sliced
1mediumonion,finely sliced
1sprigthyme
2smallbay leaves
FOR THE SOUP
2cupscorn kernelfresh or canned
1cupgreen beanswashed, ends trimmed off and sliced
1.5cupsbutternut or banana squashor pumpkin
2smallbay leaves
Salt and pepper, to taste
0.5cupparsley leaves,chopped
0.5teaspooneach dried basil and oregano
GARNISH
Few dry berries or raisins or cranberries or other dried fruit
Instructions
Cook the Chicken Stock: Make sure that the chicken bones are fresh, pink and shiny. Remove the skin and excess fat from the bones and reserve. Rinse bones under cold running water for 2 minutes. Strain the bones and place them in a stock pot. Cover with cold water. Bring to a boil on high heat. Skim the foam and scum, and add the sliced vegetables. Stir and bring to a boil on high heat. When the stock begins to boil, reduce the heat and simmer. Continue to cook for about 30 minutes, frequently skimming excess foam and grease from the surface.
Meanwhile prepare the vegetables: In a separate pot, heat the reserved skin and fat, and cook for about 30 minutes on low heat with a cup of water. Stir from time to time. With a skimmer or slotted spoon, remove and discard cooked chicken skin and fat. Add the corn, beans, squash, bay leaves, salt and pepper to taste, parsley leaves, dried basil and oregano. Strain the cooked chicken stock through a fine strainer over the vegetables. Bring to a boil and simmer for 40 minutes.
Remove the bay leaves and coarsely puree the soup with a hand blender.
Garnish with a few dry fruits and serve hot with Bannock bread on the side.