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 & cube, d
1 black peppercorns
1 nutmeg
1 mace
1 bay leaf
1 juniper berries
1 cloves
4 oz prepared horseradish,
2 qt corned beef broth
1 1/2 cup heavy cream
1 salt
1 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
Servings:
12
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