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Acorn Pinon Soup with Wild Flowers

1 tb Unsalted butter
1 c Pinons
4 tb Shelled acorns or unsalted pistachio nuts
6 tb Chopped wild onions or leeks
9 c Chicken stock or Rabbit stock
1/4 ts Salt
1/2 ts Black pepper
1 1/2 qt Half and half
Snipped wild onions, mint sprigs and wild edible flowers for garnish

Melt the butter in a large saucepan over medium heat and saute the pinons, acorns and onions 4 minutes until the onions are translucent and the nuts golden brown.

Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the half and half and reduce the mixture again by half to 6 cups.

Remove from the heat and blend in a blender or food processor until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish with the mint, wild onions, and edible flowers and serve.

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