Intrigued, Fred Wiseman bit into one of the ground-cherries he had just purchased at a farm stand in Hardwick. Suddenly, his taste buds sparked memories of his grandmother’s cooking. “She made ground-...
- 2 cups hominy
- 2 cups string beans
- 2 cups summer squash, peeled and cubed
- 1½ cups diced peeled potatoes (not traditional to the area)
- 5 cups water
- 2 tablespoons chicken or vegetable bouillon
- 2 tablespoons flour
- 2 tablespoons melted butter
- ½ teaspoon pepper
Place the hominy, green beans, squash and potatoes into a pot, and pour in water and bouillon.
Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook until soup thickens.
Season with pepper and serve.