Cooking Recipe Acorn Squash Soup W/Corned Beef & Walnuts
Recipe 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