Acorn squash soup w/corned beef and walnuts

Yield: 12 Servings

Measure Ingredient
1½ pounds Lean Corned Beef
3 quarts Water
2 pounds Acorn Squash, Peeled, Seeded & Cubed
\N \N Black Peppercorns
\N \N Nutmeg
\N \N Mace
\N \N Bay Leaf
\N \N Juniper Berries
\N \N Cloves
4 ounces Prepared Horseradish,
2 quarts Corned Beef Broth
1½ cup Heavy Cream
\N \N Salt
\N \N 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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@... (S.Pickell)

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