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
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some reduced carb diet tips:
* Use soy flour or soy baking mix.
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Acorn Squash Soup With Corned Beef & Walnuts Recipe Index from Recipes 4U
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This Acorn Squash Soup With Corned Beef & Walnuts Recipe is one of our Beef Recipes, which come from our own collection and public domain sources. It goes without saying that, with in excess of 50,000 recipes in the cookbook it is not possible to test every single recipe on our web site, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any mistakes, let us know. |
