Acorn Squash Soup W/corned Beef and Walnuts

Title:
Acorn Squash Soup W/corned Beef and Walnuts

Yield:
12 Servings

Categories:
Soups,
Beef,
Nuts




Ingredients:





 1 1/2 lb Lean Corned Beef


     3 qt Water


     2 lb Acorn Squash, Peeled,


          -Seeded & Cubed


          Black Peppercorns


          Nutmeg


          Mace


          Bay Leaf


          Juniper Berries


          Cloves


     4 oz Prepared Horseradish,


     2 qt Corned Beef Broth


 1 1/2 c  Heavy Cream


          Salt


          Pepper


     6 oz Walnuts, Shelled &


          -Toasted


     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: netdir@cyberspc.mb.ca (S.Pickell)