From the Your Nuts, New Mexico article in the November 2016 issue.
New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a few for recipes that could elevate a Thanksgiving feast. If New Mexico piñons aren’t available, you can substitute other varieties, which are generally available at grocery stores already shelled.
Pine Nut Soup
Recipe courtesy of Freddie Bitsoie of Mitsitam Café at the National Museum of the American Indian in Washington, D.C.
- 2 cups piñon nuts (plus a few for garnish)
- 1/2 teaspoon canola oil 1 small yellow onion, diced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups vegetable or chicken stock
- 1/2 cup milk
- A few mint leaves, chopped
- In a sauté pan, sweat the onion in the oil over medium heat, then add the thyme, bay leaf, salt, and pepper.
- Add the piñon nuts and allow them to toast for a few minutes. (Do not let them burn.)
- Pour in stock, bring to a boil, and reduce the heat to a simmer for about 15 minutes.
- Pour the soup into a blender and purée until smooth.
- Strain it through a sieve back into the pan, bring to a boil, then reduce heat to a simmer for about 5 minutes.
- Add the milk and adjust the seasoning. Serve hot, garnished with mint and piñon nuts.