INGREDIENTS

INSTRUCTIONS

"The porridge, it is not quite a soup, is usually served on three
different occasions. The first is for breakfast as a special treat,
since pine nuts are expensive everywhere. The second is as a restorer
of strength for persons who are ill or debilitated. The third  occasion
is as a snack anytime of day when special friends meet --  not the tea
or coffee hour but pine-nut soup time."  Grind the pine nuts in a
processor with 1/2 cup water for about 1/2  minute. Add the balance of
the water and process the mixture until  smooth. Pour through a metal
strainer and rub the particles through,  preferably with a wooden
spoon. Discard the small amount of residue,  which is mostly the "eyes"
or buds of the pine nuts. When the jujubes  are ready, cut out and
discard the pits. Cut the jujubes into thin  slices and mix with the
honey. Set aside. Simmer the rice flour paste  in a pan over low heat,
stirring constantly with a wooden spoon until  the mixture just starts
to bubble. This is the soup thickener. Add  the pine nut mixture, the
sugar and salt to the rice flour and bring  to a low boil for 2
minutes. The lightly thickened porridge, smooth  and creamy, is now
ready.  Pour it into individual bowls and garnish with a teaspoon of
the  jujube and honey.  Serve warm.  Source: "The Korean Kitchen" by
Copeland Marks Posted to MM-Recipes  Digest V4 #012  From: Linda Place
<placel@worldnet.att.net>  Date: Sat, 11 Jan 1997 20:57:34 +0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 97
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 74.9mg
Potassium: 103.2mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 3.7g
Protein: 2.3g