Acorn Squash Soup W Corned Beef & Walnuts Recipe
Recipe
Ingredients
1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled, Seeded & Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish
2 qt Corned Beef Broth
1 1/2 cups Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled & Toasted
4 tbsp Chives, Snipped
Recipe
Preparation
Cook the corned beef with water and seasonings until tender. Remove from
the broth. Trim Cube. De-fat the broth. Add the squash. Cook until
tender. Cool. Use a food processor to puree. Add the cream and
horseradish. Season to taste. Add the cubed corned beef. Sprinkle with
toasted walnuts and chives immediately before serving.
Chef Fritz Sonnenschmidt From: Joel Ehrlich
Converted by MC_Buster.
Servings:
12
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Acorn Squash Soup W Corned Beef & Walnuts Recipe from the Recipes 4U Cookbook
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