Foods of the Southwest Indian Nations/Lois Ellen Frank 2002

Acorn-Pinon Soup with Wild Flowers
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 tablespoon unsalted butter 1 cup pinons (pine nuts) 4 tablespoons chopped shelled acorns or unsalted pistachio nuts
6 tablespoons chopped wild onion or leeks, white and green parts 9 cups chicken stock 1/2 teaspoon salt
1/4 tespoon black pepper 1-1/2 quarts half-and-half snipped wild onions, mint sprigs, and wild edible flowers, for garnish



1 Melt the butter in a large saucepan over medium heat and saute the pinons, acorns, and onions for 4 minutes, until the onions are translucent and the nuts golden brown.
2 Add the stock, salt, and pepper. Bring to a boil, then decrease the heat to medium, and cook until the mixture is reduced by half, about 20 minutes. Add the half-and-half and reduce the mixture again by half, to about 6 cups.
3 Remove from the heat and blend in a blender or food processor until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish with the wild onions, mint, and edible flowers and serve.

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