Frank's Recipes! Cherokee Pecan Soup

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Cherokee Pecan Soup

3-1/2 pounds stewing chicken or rabbit parts
3 quarts water
1 onion, chopped
1 cup chopped pecans
Salt and ground pepper to taste
1 tablespoon minced fresh dill (optional)

In a large stock pot, combine chicken, water, and onion. Bring to a boil. Reduce heat, cover, and simmer for 3 to 4 hours. Remove chicken from pot. When cool enough to handle, shred meat and discard skin and bones. Return meat to pot. Stir in pecans and simmer, uncovered, for 5 to 10 minutes longer. Season with salt, pepper, and dill.

Serves 6

Nuts and seeds could be the keys to survival for many Indian tribes during harsh winters. The Natchez called the full moon that occurred during the month of February, a time of scarcity, the Nut Moon. The Choctaw still make _canutchie_, a traditional preparation of hickory nuts. Dried nut meats are pounded and formed into balls that can be stored for winter. When needed, they are dissolved in water, and added to corn dishes as a thickener and flavoring, or sweetened with honey to make a nourishing drink.

In this Cherokee recipe, pecans are added for similar reasons. They give an interesting flavor to the soup, and would have stretched the pot in times when hunting was poor.