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16 responses to “Acorn Soup”

  1. Mad Dog

    Thanks Hank, I’m very interested in the whole process of collecting acorns and cooking them.

  2. Ben

    Looks great! What do you think about seared wood duck breast instead of grouse?

  3. Jodi

    I have some acorns leaching right now. Thanks for sharing, I just might try this recipe out 🙂

  4. Heidi

    We have two different types of oak here. American with the “longer” nuts and the European with the rounder nuts. Can use them both? And can I use them straight from the tree? Do I have to soak them first?
    greetings, Heidi

  5. Ladyhawkke

    I don’t know how to leach the bitter tannins out. I went shopping today and there were tons of acorns on the ground and I gathered them for the squirrels. And then I decided to break one apart and taste it. It really wasn’t bad. I am interested in making the soup. Thank you.

  6. JD

    Ladyhawkke, the simplest way is very simple. Gather good clear acorns. If you can get them, Black Oak or Oregon Oak are very good. Hull them and get rid of the “paper” layer, the thin paper like brown skin around the nut. Pop the hulled acorns into a food processor or even a blender and pulse them to a coarse corn-meal consistency. Put the processed meal in a fine mesh strainer – some California Indians used the green cedar “needles” as a bed for the meal. Trickle cold, fresh water over the meal. I’ve done this in the kitchen sink and I know both Miwok and Maidu who do the same. Taste the water coming out of the strainer periodically, and stop when it tastes sweet or nearly so. Many native people will tell you they stop leaching to preserve some flavor. Traditionally, they were also interested in acorn blends with a mix of acorns from different species. The meal is then ready to use. I and my daughter would simply microwave it and have it with butter and brown sugar for breakfast. If properly leached, the flavor is reminiscent of walnuts.

  7. E

    for the soup, do you need “acorn bits” or “acorn flour”? You mention both.

  8. Sid

    How much volume of acorn flour to substitute for the bits of acorns?

  9. Sid

    Thanks. For Christmas meal, with bone-in caul fat wrapped whole venison ham + Cumberland sauce spin-off (w/blueberries).

  10. Dana Corby

    My acorn flour recipe is a lot different, and since it includes toasting the nuts I’m not sure it would work here.

    Gather, pick over, and shell the acorns. Bring a huge pot of water to the boil, and ad the acorns. Reduce the heat and simmer until the water is very discolored; during this first simmering, skim off the acorn skins asthey separate from the nuts and rise to the top. Drain off the water, fill the pot back up with fresh water, and repeat 3 or 4 times until the water stays clear for 10 minutes.

    Spread the acorns on a cookie sheet and allow to cool while you preheat the oven to 250°F. Break the acorns apart at the natural separations and spread them uniformly. Bake several hours or until they are chocolate brown. Let them cool completely before either grinding them for use or storing — refrigerated or frozen — for later use. Bring to room temperature before grinding.

  11. Carol

    Great way to teach children to appreciate what’s in our backyard. They found and peeled the nuts from our red oak tree Now for the soup

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