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Piñon Soup
from the kitchen of Sharmagne Leland-St. John

1 pound raw pine nuts
1 quart of whole milk
2 cups vegetable or chicken broth
5 scallions, sliced
2 coriander seeds
2 mint leaves
Black pepper to taste
Chives, minced for garnish

In a saucepan, combine all the ingredients except the chives and
heat until simmering. Continue to simmer for 25 minutes, stirring
occasionally. Pour into a blender and purée until smooth. Return
to stove and reheat. Ladle into warm bowls, sprinkle the chives on
top and serve.


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