Acorn Squash Soup W Corned Beef & Walnuts Recipe

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Acorn Squash Soup W Corned Beef & Walnuts 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 cups Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled & Toasted
4 tbsp Chives, Snipped

A Recipe for
Acorn Squash Soup W Corned Beef & Walnuts

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

This Recipe for Acorn Squash Soup W Corned Beef & Walnuts is one of thousands in the Recipes-to-go Beef Cookbook.

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This is a recipe for Acorn Squash Soup W Corned Beef & Walnuts from the recipe cookbook of Recipes-to-go (Beef)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Acorn Squash Soup W Corned Beef & Walnuts

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Acorn Squash Soup W Corned Beef & Walnuts 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

Converted by MC_Buster.

Serves: 12

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Acorn Squash Soup W Corned Beef & Walnuts Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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