Chef Francis often uses corn, beans and squash – the trinity of indigenous horticulture – in his cooking. Serve this with Sturgeon Chorizo
Web exclusive: Three Sisters BisqueOctober 17, 2017 Print
Recipe courtesy of Chef Rich Francis
- 1 cup of fresh corn kernels
- 1 cup of beans (any variety)
- 1 cup of peeled, diced squash (any variety)
- ¼ cup celery, small dice
- ¼ cup carrot, small dice
- ¼ cup onion, small dice
- Few sprigs fresh thyme
- 1 clove garlic, minced
- 3T butter
- 1 cup stock (ideally fish, but chicken or vegetable will work)
- 2 T cold, unsalted butter
- 3T whipping cream
- Salt and pepper
- Squeeze lemon juice
- In medium saucepan over medium-low heat, melt butter.
- Add corn, beans, squash, celery, carrot, onion, thyme and garlic. Sauté until vegetable soften and sweat, approximately 10 minutes.
- Add stock and simmer, covered, until tender, approximately 20 minutes.
- Remove thyme sprig.
- Puree with an immersion blender.
- Add butter and cream, stir until smooth.
- Season to taste with salt, pepper, lemon juice.
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