Post by blackcrowheart on Oct 17, 2006 14:30:15 GMT -5
Cherokee Pecan Soup - Modern
Categories: Native, Soups, Rabbit, Chicken, Nuts
Yield: 6 Servings
3 1/2 lb Stewing chicken or rabbit
Parts
3 qt Water
1 Onion, chopped
1 c Chopped pecans
Salt and ground pepper to
Taste
1 tb Minced fresh dill
(optional)
In a large stock pot, combine chicken, water, and onion. Bring to a
boil. Reduce heat, cover, and simmer for 3 to 4 hours. Remove chicken
from pot. When cool enough to handle, shred meat and discard skin and
bones. Return meat to pot. Stir in pecans and simmer, uncovered, for 5
to 10 minutes longer. Season with salt, pepper, and dill.
From: Mignonne
(I would choose a herb other than dill to compliment rabbit and
pecans, perhaps thyme or sage. - JW)
Categories: Native, Soups, Rabbit, Chicken, Nuts
Yield: 6 Servings
3 1/2 lb Stewing chicken or rabbit
Parts
3 qt Water
1 Onion, chopped
1 c Chopped pecans
Salt and ground pepper to
Taste
1 tb Minced fresh dill
(optional)
In a large stock pot, combine chicken, water, and onion. Bring to a
boil. Reduce heat, cover, and simmer for 3 to 4 hours. Remove chicken
from pot. When cool enough to handle, shred meat and discard skin and
bones. Return meat to pot. Stir in pecans and simmer, uncovered, for 5
to 10 minutes longer. Season with salt, pepper, and dill.
From: Mignonne
(I would choose a herb other than dill to compliment rabbit and
pecans, perhaps thyme or sage. - JW)