Acorn squash soup w/corned beef & walnuts
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean Corned Beef |
| 3 | quarts | Water |
| 2 | pounds | Acorn Squash, Peeled, Seeded & Cubed |
| Black Peppercorns | ||
| Nutmeg | ||
| Mace | ||
| Bay Leaf | ||
| Juniper Berries | ||
| Cloves | ||
| 4 | ounces | Prepared Horseradish, |
| 2 | quarts | Corned Beef Broth |
| 1½ | cup | Heavy Cream |
| Salt | ||
| Pepper | ||
| 6 | ounces | Walnuts, Shelled & Toasted |
| 4 | tablespoons | Chives, Snipped |
Directions
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 Submitted By JIM WELLER On 07-25-95
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