Yield: 12 Servings
|1½ pounds||Lean Corned Beef|
|2 pounds||Acorn Squash, Peeled, Seeded & Cubed|
|4 ounces||Prepared Horseradish,|
|2 quarts||Corned Beef Broth|
|1½ cup||Heavy Cream|
|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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@... (S.Pickell)