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Acorn Squash Soup W/corned Beef and Walnuts

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Beef Nuts Soups/stews

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

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@cyberspc.mb.ca (S.Pickell)