Side Pannel
Acorn Squash Soup W/corned Beef and Walnuts
Acorn Squash Soup W/corned Beef and Walnuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Nuts, Soups, Beef
Ingredients List
- 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 c Heavy Cream
- Salt
- Pepper
- 6 oz Walnuts, Shelled &
- -Toasted
- 4 tb 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
Posted to MM-Recipes Digest V3 #266
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
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