Acorn Squash Soup W/corned Beef & Walnuts Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Lean Corned Beef,
3 quart: Water,
2 lbs: Acorn Squash, Peeled, Seeded & Cubed
Black Peppercorns,
Nutmeg,
Mace,
Bay Leaf,
Juniper Berries,
Cloves,
4 ounce: Prepared Horseradish,
2 quart: Corned Beef Broth,
1 1/2 cup: Heavy Cream,
Salt,
Pepper,
6 ounce: Walnuts, Shelled & Toasted
4 tbsp: Chives, Snipped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp