Acorn-Pinon Soup with Wild Flowers

[blackcrowheart]

Acorn-Pinon Soup with Wild Flowers
Categories: Native, Soups, Rabbit, Game, Corn
Yield: 6 Servings

1 tb Unsalted butter
1 c Pinons
4 tb Shelled acorns or unsalted
-pistachio nuts
6 tb Chopped wild onions or leeks
9 c Chicken stock or Rabbit
-stock
1/4 ts Salt
1/2 ts Black pepper
1 1/2 qt Half and half
Snipped wild onions, mint
-sprigs and wild edible
-flowers for garnish

Melt the butter in a large saucepan over medium heat and saute the
pinons, acorns and onions 4 minutes until the onions are translucent
and the nuts golden brown.

Add the stock, salt, and pepper. Bring to a boil, then reduce 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 6 cups.

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 mint, wild onions, and edible
flowers and serve.

From "Native American Cooking," by Lois Ellen Frank