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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Have not tried this yet. Given to me by someone. The instructions said this is a rich soup, so small portions recommended. From a Pueblo recipe. Serve this with Fry Bread (there are several recipes for Indian Fry Bread here on 'Zaar) Ingredients:
3/4 lb pine nuts, raw |
4 cups milk |
2 cups chicken broth |
1/3 cup green onion, sliced |
4 coriander seeds, crushed |
1 teaspoon dried mint |
salt and pepper, to taste |
green onion, chopped (for garnish) |
Directions:
1. Put all ingredients (except garnish) in a large, heavy saucepan and bring to a boil.
2. Reduce heat and simmer for 30 minutes.
3. Puree soup until smooth, in batches, in a blender.
4. Return to pan and reheat slowly.
5. Ladle into bowls and garnish with chopped green onion.
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