Pine Nut Soup Recipe

From Dorothy McNett's Recipe Book.

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Pine Nut Soup

From Dorothy McNett's recipes at Korean history has this soup listed as one that only high class people were able to eat it. Used mostly as an appetizer of sorts, as well as a side dish to salads, stir-fries, etc.

2 cups cooked white rice (long grain or short grain)
1 cup pine nuts
6 cups water

1 tablespoon pine nuts
1 cup pitted and chopped dates
1/2 teaspoon sugar or honey
pinches of sea salt, as needed and desired

In food processor with steel chopping blade in place (or blender), combine the cooked rice, 1 cup of the pine nuts and 2 cups water. Blend finely and pour into a heavy bottomed saucepan, adding the remaining 4 cups of water. Bring to a boil, reduce to low and heat thoroughly for about 8 - 10 minutes. (OR, place in a glass batter bowl and heat in microwave 2 - 3 minutes. Stir and heat another 3 - 4 minutes until heated through.) When ready to serve stir in the remaining pine nuts, the diced dates and season with sugar and salt as desired. Serve!

Recipe created 2017-06-26.

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