acorn squash soup w/corned beef & walnuts

Categories
Soup/stew
Meats
Nuts/grains
Yield
12 servings
MeasureIngredient
1½ pounds Lean Corned Beef
3 quarts Water
2 pounds Acorn Squash, Peeled, Seeded & Cubed
  Black Peppercorns
  Nutmeg
  Mace
  Bay Leaf
  Juniper Berries
  Cloves
4 ounces Prepared Horseradish,
2 quarts Corned Beef Broth
1½ cup Heavy Cream
  Salt
  Pepper
6 ounces Walnuts, Shelled & Toasted
4 tablespoons Chives, Snipped

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 Submitted By JIM WELLER On 07-25-95

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