Pine Nut Soup Food

PINE NUT SOUP

Steps:

• Put all ingredients (except garnish) in a large, heavy saucepan and bring to a boil.
• Reduce heat and simmer for 30 minutes.
• Puree soup until smooth, in batches, in a blender.
• Return to pan and reheat slowly.
• Ladle into bowls and garnish with chopped green onion.

PINE NUT RICE SOUP

Steps:

• Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
• Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
• Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

DELICIOUS TURKEY PINE NUT SOUP

Steps:

• heat turkey stock (see my easy recipe).
• in separate sautee pan melt butter and lightly brown pine nuts.
• add celery,mushrooms, carrots, onion,spinach and pine nuts to stock-cooking to tender approx 30 minutes-.
• add turkey meat and rice 5 minutes before serving.
• serve with crusty dinner rolls,.
• warm soup great for cold winter night.

PARMESAN ENCRUSTED PINE NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
• Spread pine nuts on the prepared baking sheet.
• Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
• Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
• Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

SUPERGREEN SOUP WITH YOGURT & PINE NUTS

Steps:

• Heat the oil in a medium saucepan over a low-medium heat. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.
• Tip in the potato followed by the veg stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for 1 min, then blitz the soup in a blender until it's completely smooth.
• Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.