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11 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.

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