Acorn Squash Soup With Corned Beef & Walnuts Recipe

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Acorn Squash Soup With Corned Beef & Walnuts Recipe from Recipes 4U


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.

"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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Acorn Squash Soup With Corned Beef & Walnuts Recipe Index from Recipes 4U

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Acorn Squash Soup With Corned Beef & Walnuts Recipe

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