Post by Okwes on Jul 22, 2006 11:20:04 GMT -5
Hickory Nut and Wild Berry Soup / Kanugalu Ugama
Hickory Nut Cream
1 cup hickory nut meats crushed 1 ½ cups boiling water
Combine nuts and water and steep for 5 minutes. Strain mixture through a
cloth. Form cloth into a bundle, and holding strained nutmeats inside bundle,
twist, tighten and squeeze to draw out every last drop of liquid into a
container. (Old method)
Or, using a blender, after mixture has steeped for 5 minutes, place in a
blender and liquefy.
Use on desserts or in beverages.
Yield: 1-1/2 cups.
Wild Berry Soup
Kanugalu Ugama
One item the Tsalagi people loved in all kinds of weather was berries.
Picked fresh or dried for winter, they were a big part of our ancestor’s diets.
They are low in calories and packed with healthful ingredients. The following
soups are the old version and a more modern version.
1 ½ cups hickory cream 1 tablespoon honey
2 cups of fresh berries(any kind you can fresh pick, blueberries,
strawberries, raspberries, blackberries or combine these).
Eaten cold in hot weather.
This was also used in the early winter as a hot soup when combined with
dried berries and heated until the berries were softened.
A Modern variation that is delicious cold:
3 cups buttermilk 3 cups orange juice
1 tablespoon honey 1 tablespoon lemon juice
dash ground cinnamon dash ground nutmeg
1 cup washed fresh berries (blueberries, strawberries, raspberries,
blackberries, or any combination)
1. Whisk the buttermilk, orange juice, honey, lemon juice, cinnamon, and
nutmeg all in a large bowl and chill the soup thoroughly.
2. Pour over berries in dishes when ready to eat.
Serves 8
Hickory Nut Cream
1 cup hickory nut meats crushed 1 ½ cups boiling water
Combine nuts and water and steep for 5 minutes. Strain mixture through a
cloth. Form cloth into a bundle, and holding strained nutmeats inside bundle,
twist, tighten and squeeze to draw out every last drop of liquid into a
container. (Old method)
Or, using a blender, after mixture has steeped for 5 minutes, place in a
blender and liquefy.
Use on desserts or in beverages.
Yield: 1-1/2 cups.
Wild Berry Soup
Kanugalu Ugama
One item the Tsalagi people loved in all kinds of weather was berries.
Picked fresh or dried for winter, they were a big part of our ancestor’s diets.
They are low in calories and packed with healthful ingredients. The following
soups are the old version and a more modern version.
1 ½ cups hickory cream 1 tablespoon honey
2 cups of fresh berries(any kind you can fresh pick, blueberries,
strawberries, raspberries, blackberries or combine these).
Eaten cold in hot weather.
This was also used in the early winter as a hot soup when combined with
dried berries and heated until the berries were softened.
A Modern variation that is delicious cold:
3 cups buttermilk 3 cups orange juice
1 tablespoon honey 1 tablespoon lemon juice
dash ground cinnamon dash ground nutmeg
1 cup washed fresh berries (blueberries, strawberries, raspberries,
blackberries, or any combination)
1. Whisk the buttermilk, orange juice, honey, lemon juice, cinnamon, and
nutmeg all in a large bowl and chill the soup thoroughly.
2. Pour over berries in dishes when ready to eat.
Serves 8