Acorn squash soup w/corned beef and 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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@... (S.Pickell)
Related recipes
- Acorn squash
- Acorn squash & apple soup
- Acorn squash
- Acorn squash & apple soup
- Acorn squash & wild rice
- Acorn squash 'n pasta soup
- Acorn squash and apple soup
- Acorn squash and wild rice
- Acorn squash soup
- Acorn squash soup w/corned beef & walnuts
- Acorn squash w/cranberry
- Acorn squash with cranberries
- Acorn squash with nutmeg
- Acorn squash with pine nuts
- Cream of acorn squash soup
- Creamed acorn squash soup
- Winter squash apple & walnut soup
- Winter squash apple and walnut soup
- Winter squash, apple and walnut soup
- Winter squash~ apple & walnut soup