Cherokee Pecan Soup Food

PECAN SOUP RECIPE

Steps:

• Melt butter in a Dutch oven over medium; add celery and onion. Sauté 20 minutes or until tender.
• Add potato and next 5 ingredients. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tender. Remove from heat; cool slightly.
• Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed. Ladle into serving bowls. Serve hot.

CHEROKEE PECAN SOUP

Steps:

• In large pot, combine the chicken, water, onion and bouillon. Bring to a boil. Reduce heat; cover; and simmer for 10 to 15 minutes. Stir in pecans and dill and simmer, uncovered, for 5 to 10 minutes longer.
• You can add more bouillon or dill to your taste.
• Serves 6.
• (Prep time includes cooking the chicken. I like to use skinless, boneless chicken thighs.).

CHEROKEE JOE'S CORNBREAD SOUP

Steps:

• In a cooking pot, melt butter over high heat.
• Add corn and sauté for 10 minutes (corn should be golden brown).
• While corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces.
• Add prepared vegetables to corn and continue sautéing for 6 minutes.
• Add water and soup base and bring to a boil. Once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt.
• Simmer for 10 minutes until vegetables are soft.
• Add cornbread crumbles right before serving.
• NOTE: For a spicier flavor, top with diced fresh jalapeños.

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.