Note: This soup is very rich: the indicated mass is calculated as entrée. If the soup is to be served as a main course, halve servings.
In October and November, pine nuts ripen in the forests of the southwestern United States. During this time, Native Americans used to go in great droves in search of pine nuts-often leaving entire villages deserted. The nutritious, oily kernels with their tangy, slightly resinous savory flavor were used as an ingredient in pancakes, soups, salads and desserts.
Slice the young onion, place in a large saucepan with the milk, clear soup, pine nuts, salt and pepper. Bring the soup to a boil, then simmer on low heat for about 20 minutes until the pine nuts are soft. Add more clear soup if needed.
Mash the soup, reheat and season with pepper, mint, salt and coriander. Garnish with a few scallion rings, if desired.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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