Acorn Squash Soup With Corned Beef & Walnuts Recipe
Recipe
Ingredients
1 1/2 lb lean corned beef 3 qt water 2 lb acorn squash, peeled, seeded & cub black peppercorns, to taste nutmeg, to taste mace, to taste bay leaf, to taste juniper berries, to taste 1 cloves -- to taste 4 oz prepared horseradish 2 qt corned beef broth 1 1/2 cup heavy cream salt, to taste pepper, to taste 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.
Source: "The Searchable Online Archive of Recipes (SOAR)"
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Per Serving (excluding unknown items): 216 Calories; 19g Fat (75.1% calories from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Chef Fritz Sonnenschmidt
Preparation Time: 0:00
Servings:
12
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Food Tips of the Week
Losing weight
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
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* Know what is in your food
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* Dietary fiber is important
Cutting the carbs in your meals usually leads to reduction in fiber also. Look at low carbohydrate recipes that are high in fiber to redress this.
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Acorn Squash Soup With Corned Beef & Walnuts Recipe Index from Recipes 4U
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