Try this Acorn Squash Soup W/corned Beef and Walnuts recipe, or contribute your own.
Suggest a better descriptionCook 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)
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 60 | ||
Calories from Fat: 52 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 41.6mg | 1 % | |
Potassium 48.3mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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