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Kanuchi
Hickory Nut Soup (Cherokee)
12 oz. raw shelled hickory nuts or pecans
1 tsp. kosher salt (add more as needed)
1 TBS maple syrup
1 C whole or cracked hominy, cooked & drained
Process nuts in a food processor, scraping down sides once or twice during processing, until a thick paste forms, about three minutes. Scrape nut paste into a medium bowl.
Divide paste into three equal portions. Freeze two of the portions for later use by forming into balls. Wrap portions tightly in plastic and then aluminum foil. Freeze for up to three months.
Transfer remaining portion of paste into a 3-quart saucepan; add one quart cold water and one teaspoon kosher salt. Set over high heat and bring to a boil, whisking to incorporate nut paste. Reduce heat to simmer and cook uncovered, stirring occasionally, until reduced by half, about thirty minutes. Add maple syrup, then increase heat to high, allowing soup to boil until any separated fats on the surface have emulsified back into the soup. Taste, adding more salt if desired.
To serve, reheat hominy. Ladle hot soup into bowls and garnish with more hominy.
Recipe makes about four servings.
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