Acorn Squash Soup W/corned Beef and Walnuts

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Title: Acorn Squash Soup W/corned Beef and Walnuts
Yield: 12 Servings
Categories: Soups, Beef, Nuts


1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash, Peeled,
-Seeded & Cubed
Black Peppercorns
Bay Leaf
Juniper Berries
4 oz Prepared Horseradish,
2 qt Corned Beef Broth
1 1/2 c Heavy Cream
6 oz Walnuts, Shelled &
4 tb Chives, Snipped

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: (S.Pickell)