Acorn Pinon Soup with Wild Flowers ~Apache ~ modern

Traditionally, this recipe is prepared with the small, brown acorns of
the Emery oaks that are indigenous to the Chiricahua Mountains in
the southeastern part of Arizona. The Apache tribes originally lived
in this region before they were relocated northeast to San Carlos.

1 T. unsalted butter
1 C. pinons (pine nuts)
4 T. shelled acorns, or unsalted pistachios
6 T. chopped wild onions or leeks
9 C. chicken or rabbit stock
1/4 tsp. salt
1/2 tsp. black pepper
1-1/2 qt. half and half
Snipped wild onions, mint sprigs, and wild edible flowers

Melt the butter in a large saucepan over medium heat and sauté 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 cream and reduce the
mixture again by half, to 6 cups.

Remove from the heat and blend in a blender until the mixture is
smooth. Push through a fine sieve; discard the contents of the sieve.
Garnish and serve.

Serves 6

From: Foods of the Southwest Indian Nations