Cherokee Pecan Soup Recipes

CHEROKEE PEPPERPOT SOUP

Steps:

• Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer for 2 1/2 hours.
• Remove meat, let cool.
• Discard bones, returning meat to pot.
• Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
• Season to taste with salt and pepper.

SOUTHERN CREAM OF PECAN SOUP

Steps:

• Make chicken stock or use bouillon cubes.
• Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low.
• Saute onion, stirring frequently, until soft but not browned, about 5 minutes.
• Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly.
• Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.
• Increase heat under saucepan to medium; heat soup to boiling.
• reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.
• Stir in cream; simmer over very low heat 5 minutes.
• Taste for seasoning; adjust with salt and pepper if desired.
• Ladle soup into individual warmed bowls.
• Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.