Acorn Squash Soup with Corned Beef and Walnuts Recipe

Acorn Squash Soup With Corned Beef And Walnuts Recipe

Ingredients

• Serving Size : 12
• 1 1/2 pound lean corned beef
• 3 quarts water
• 2 pounds acorn squash – peeled, seeded and cub
• black peppercorns – to taste
• nutmeg – to taste
• mace – to taste
• bay leaf – to taste
• juniper berries – to taste
• 1 cloves – to taste
• 4 ounces prepared horseradish
• 2 quarts corned beef broth
• 1 1/2 cup heavy cream
• salt – to taste
• pepper – to taste
• 6 ounces walnuts – shelled and toasted
• 4 tablespoons chives – snipped

Method

1. Cook the corned beef with water and seasonings until tender.
2. Remove from the broth.
3. Trim Cube.
4. De-fat the broth.
5. Add the squash.
6. Cook until tender.
7. Cool.
8. Use a food processor to puree.
9. Add the cream and horseradish.
10. Season to taste.
11. Add the cubed corned beef
12. Sprinkle with toasted walnuts and chives immediately before serving.

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