Acorn Squash Soup With Corned Beef & Walnuts Recipe


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Acorn Squash Soup With Corned Beef & Walnuts Recipe : 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 & 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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This Acorn Squash Soup With Corned Beef & Walnuts Recipe is one of our Meat Recipes, which are collected from submissions from site visitors and `free to use` sources. Obviously, as there are more than 50,000 recipes in the cookbook it is not practical to cook every single recipe on our web site, so please take care, and double check everything and plan carefully. If you spot any mistakes, please tell us.


 

Acorn Squash Soup With Corned Beef & Walnuts Recipe

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