Acorn Squash Soup W/corned Beef and Walnuts

Ingredients: 1 1/2 Pounds Lean Corned Beef Quarts Water Pounds Acorn Squash, Peeled, Seeded & Cubed Black Peppercorns Nutmeg Mace Bay Leaf Juniper Berries Cloves Ounces Prepared Horseradish, Quarts Corned Beef Broth 1 1/2 Cups Heavy Cream Salt Pepper Ounces Walnuts, Shelled & Toasted Tablespoons Chives, Snipped Makes:

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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)

| |