Acorn Squash Soup W/corned Beef and Walnuts

Acorn Squash Soup W/corned Beef and Walnuts Ingredients

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

Instructions for Acorn Squash Soup W/corned Beef and Walnuts

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)

Main Ingredient: BeefCuisine: Uncategorized

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