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Acorn Squash Soup With Corned Beef And Walnuts
Ingredients
- 1 1/2 lb Lean Corned Beef
- 3 quart Water
- 2 lb Acorn Squash, Peeled, Seeded & Cubed Black Peppercorns Nutmeg Mace Bay Leaf Juniper Berries Cloves
- 4 ounce Prepared Horseradish,
- 2 quart Corned Beef Broth
- 1 1/2 c. Heavy Cream Salt Pepper
- 6 ounce Walnuts, Shelled & Toasted
- 4 Tbsp. Chives, Snipped
Directions
- Cook the corned beef with water and seasonings till tender. Remove from the broth. Trim Cube. De-fat the broth. Add in the squash. Cook till tender.
- Cold. Use a food processor to puree. Add in the cream and horseradish. Season to taste. Add in the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
- Chef Fritz Sonnenschmidt
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