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.

Full List of Soup Recipes
Full List of Beef Recipes