This pine nut soup recipe is an ancestral Mapuche preparation originally made on a grinding stone. It’s very nutritious, tasty, and smooth to the palate.
How to make Pine Nut Soup?
Particularly prepared in autumn, the season of abundant pine nuts, or during winter, this soup is rich in proteins and calories.
Nutritional Information
Category: Soups
Cuisine: Mapuche
Calories: 350
Preparation: 60 minutes
Cooking: 2 hours
Servings: 4 people
Chilean Pine Nut Soup Recipe
Ingredients
- 1 kg of pine nuts
- 400 ml of boiled water
- 200 ml of milk
- 1 teaspoon of oil
- ½ onion
- Chopped fresh cilantro
- Merkén
- Salt
- Pepper
Preparation
- Thoroughly wash the pine nuts in cold water and cook them covered in boiling water with a bit of salt for about 2 hours or until they begin to open. Keep them submerged and add more water if necessary. Filter, cool for a few minutes, and peel them while warm by pressing from the base. Set aside.
- Finely chop the onion and sauté in a small skillet for about 5 minutes, stirring until soft and translucent. Season with salt and pepper to taste and set aside.
- Add the pine nuts to a blender or immersion blender and grind until smooth. Add the sautéed onion, water, and milk gradually, continuing to blend until you achieve a smooth and medium-consistency soup.
- Pour the mixture into a pot and heat over medium heat for a few minutes without letting it boil. Check and adjust seasoning if necessary.
- Serve the pine nut soup immediately, hot, garnished with chopped fresh parsley on the surface, a pinch of merkén, and optionally accompanied by Mapuche catutos.
Benefits of consuming Pine Nuts
Chilean pine nuts are rich in vitamin E, which helps regulate the functioning of our immune system and boosts our defenses.
They are a source of essential fatty acids such as Omega 6 and Omega 3, which help take care of our cardiovascular system and regulate LDL cholesterol.
Did you know?
Chilean pine nuts are the fruit of the Araucaria, a native tree of the sub-Antarctic forests of South America. They are highly valued in Chilean and Mapuche culture and used in various culinary preparations, both sweet and savory.
