Acorn Squash Soup with Corned Beef and Walnuts Recipe

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Recipe Category: Soup

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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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