Acorn- Piñon Soup with Wild Flowers

From: Native American Cooking – L. Frank/recipe revised jg

Serves 12

2 tablespoons unsalted butter
2 cup piñons (pine nuts)
½ cup shelled acorns, or unsalted pistachio nuts
¾ cup chopped wild onions or leeks
2 ½ quarts chicken or rabbit stock
½ teaspoon salt
1 teaspoon black pepper
1 quart 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 sauté the pinions, acorns, and onions until onions are translucent and the nuts are golden.
Add the stock, salt and pepper. Bring to a boil, then reduce the mixture by half, about 20 minutes. Add the half and half and reduce the mixture again by half.
Remove from heat and blend with the immersion blender until smooth; strain through china cap. Garnish with mint, wild onions and edible flowers and serve.  Add slurry as needed to thicken to proper consistency.

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