A recipe for Acorn Squash Soup w/Corned Beef and Walnuts. Follow the simple recipe instructions for Acorn Squash Soup w/Corned Beef and Walnuts shared by other home cooking experts.
Ingredients
1 1/2 lb. Lean Corned Beef3 qt Water
2 lb. Acorn Squash, Peeled, Seeded and Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz. Prepared Horseradish
2 qt Corned Beef Broth
1 1/2 c. Heavy Cream
Salt
Pepper
6 oz. Walnuts, Shelled and Toasted
4 Tbs. Chives, Snipped
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
