Kenuche, a Cherokee Hickory Soup Recipe

[Hippie3]

With a clean towel in a basket or big pot, use a smaller rock to crush nuts on a larger rock. The basket or pot catches the flying pieces. After you have a bunch, pick out the obvious big shell pieces. Pulverise the rest of the shells and meats until this is a crumbly and fine texture. You might want to sift this in a flour sifter, but I just squeeze it all together to form a baseball or tennis sized ball, which can be freezed in aluminum foil. When you are ready to serve it, pour about 3 cups of boiling water over the kenuche ball. Dissovle the hickory nut butter completely, and then add more water to thin it to your preference, warming it on low. As you stir and let it settle, the shell pieces will go to the bottom. (Strain that by pouring your soup into a different pot, thru a course sieve, or just don't serve the last bottom dregs.) Hickory nut soup is called Kenuche and it can be seasonsed with salt and served thick or thin. I like it thin with rice in it. It is very protien and fat rich. Some folks like to add a bit of sugar and serve it as a drink, alternatively

[catdaddy]

Where I grew up, the indigenous Native Americans would no doubt have eaten this. Hickories are EVERYWHERE... I personally LOVE hickory nuts, it's the cleaning and shelling that's a bitch...

This sounds like a great stock for a soup, maybe with some goat and seasonal veggies...

Slightly off topic- if you need meat and there's a hickory of any size nearby, there WILL be squirrels there. They can be taken at daybreak by shaking a box of matches... well enuff of that.

Thanks for the idea!

[Hippie3]

lots of shag bark hickory here, i still have a bushel from last year