| Acorn Squash Soup W/corned Beef and Walnuts
1 1/2 pound of lean corned beef
3 quarts of water
2 pounds of acorn squash, peeled,
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 ounces of prepared horseradish,
2 quarts of corned beef broth
1 1/2 cup of heavy cream
Salt
Pepper
6 ounces of walnuts, shelled & toasted
4 tablespoons of chives, Snipped
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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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@cyberspc.mb.ca (S.Pickell) Yields: 12 Servings |
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