Best Pine Nut Soup Recipes

PINE NUT SOUP

Pine Nut Soup image

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)

Provided by Outta Here

Categories Fruit

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

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)

Steps:

Put all ingredients (except garnish) in a large, heavy saucepan and bring to a boil.
Reduce heat and simmer for 30 minutes.
Puree soup until smooth, in batches, in a blender.
Return to pan and reheat slowly.
Ladle into bowls and garnish with chopped green onion.

Nutrition Facts : Calories 751.3, Fat 67.8, SaturatedFat 9.9, Cholesterol 34.2, Sodium 504.6, Carbohydrate 23.6, Fiber 3.4, Sugar 3.6, Protein 22.3

PINE NUT RICE SOUP

Pine Nut Rice Soup image

A traditional Korean recipe. Since it is a very elegant, flavorful recipe, it is said that only high class was able to enjoy this in the olden days. Our family enjoys this soup for a meal - especially for a breakfast with pickle and salad.

Provided by Simon Song

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 7

Ingredients

1 cup pine nuts
2 cups cooked long-grain white rice
6 cups water
1 tablespoon pine nuts
1 cup dates, pitted and chopped
½ teaspoon white sugar
salt to taste

Steps:

Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 37 g, Fat 12.5 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 1.9 g, Sodium 9.1 mg, Sugar 16.7 g

PUMPKIN PINE NUT SOUP

PUMPKIN PINE NUT SOUP image

Categories Vegetable Vegan

Yield 6-8 people

Number Of Ingredients 15

Ingredients

1 tbsp sesame oil
1 onion, chopped 1 1/2 c
2 cloves garlic
1 tbsp minced ginger
1 small pumpkin, butternut, or buttercup squash seeded and cubed (4c)
5 c water or vegetable stock
3 tbsp soy sauce
1 1/4 tsp five-spice powder
1/2 tsp ground coriander
1 tbsp agave nectar or sweetener of choice
1 tsp sea salt
1/4 tsp ground black pepper
3/4 c pine nuts, cashews, macadamia nuts, or combo, toasted
1 c corn, fresh or frozen
1 tbsp minced, fresh cilantro

Steps:

1. Place the oil in a large pot over med-high heat. Add the onion, garlic, and ginger. Cook for 2 min, stirring occasionally. Add the pumpkin and stir well. Lower heat to medium. Add water and cook until pumpkin is soft, approx. 15 min. 2. Add remaining ingredients except corn and cilantro, and stir well. Using a blender and working in small batches, carefully blend the contents of the pan and transfer to a large tureen or serving bowl. Add the corn and mix well. Garnish with cilantro before serving.

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