1 1/2 lb lean corned beef
3 qt water
2 lb acorn squash, peeled, seeded & cube, d
1 black peppercorns
1 nutmeg
1 mace
1 bay leaf
1 juniper berries
1 cloves
4 oz prepared horseradish,
2 qt corned beef broth
1 1/2 cup heavy cream
1 salt
1 pepper
6 oz walnuts, shelled & toasted
4 tbsp chives, snipped
A Recipe for
Acorn Squash Soup With Corned Beef & Walnuts
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This Recipe for Acorn Squash Soup With Corned Beef & Walnuts is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Acorn Squash Soup With Corned Beef & Walnuts from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 12
Acorn Squash Soup With Corned Beef & Walnuts Recipe brought to you by Recipes To-Go