Serves 4
60 min
Kanuchi (Cherokee Pureed Nut Soup)
Recipe GLPR6355b5a67ec635
A traditional Cherokee soup featuring finely ground hickory nuts or pecans blended into a rich, creamy base with either cooked hominy or roasted sweet potato. The natural sweetness of the nuts is balanced with a touch of maple syrup and salt, creating a deeply flavored, protein-rich soup that honors Indigenous foodways.
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Ingredients
12 ounces raw shelled hickory nuts or pecans
1 teaspoon kosher salt, plus more for adjustment
1 tablespoon maple syrup
1 cup cooked and drained whole or cracked hominy
Directions
Toast the raw hickory nuts or pecans in a dry skillet over medium-low heat for 5 to 7 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate to cool slightly.
Working in batches, grind the toasted nuts in a food processor or blender, pulsing until they form a very fine, flour-like meal with some small pieces remaining for texture. Do not over-process into a paste.
Transfer the ground nut meal to a heavy-bottomed pot and add 4 cups of water. Stir well to combine, breaking up any clumps that form.
Bring the nut mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking and scorching on the bottom. Simmer for 20 minutes, allowing the nut solids to soften and the flavors to develop.
Add the cooked and drained hominy (or roasted sweet potato if using), along with the kosher salt and maple syrup. Stir to combine evenly.
Continue simmering for an additional 15 to 20 minutes, stirring frequently, until the soup reaches your desired consistency and the flavors have melded. The soup should be thick and creamy.
Taste and adjust seasoning with additional salt as needed. Ladle into bowls and serve hot.
