Acorn Squash Soup W/corned Beef and Walnuts

Ready in 1 hour

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Juniper Berries
4 oz Prepared Horseradish,
1 1/2 lb Lean Corned Beef
Bay leaf
Black Peppercorns
6 oz Walnuts, Shelled &
4 tb Chives, Snipped
3 qt Water
1 1/2 c Heavy cream
2 lb Acorn Squash, Peeled,
2 qt Corned Beef Broth

Original recipe makes 12 Servings



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: (S.Pickell)

Calories Per Serving: 60 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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