Acorn Squash Soup With Corned Beef & Walnuts Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
1 1/2 lb: lean corned beef,
3 quart: water,
2 lb: acorn squash, peeled, seeded & cube, d
1: black peppercorns,
1: nutmeg,
1: mace,
1: bay leaf,
1: juniper berries,
1 cloves: ,
4 oz: prepared horseradish,,
2 quart: corned beef broth,
1 1/2 cup: heavy cream,
1: salt,
1: pepper,
6 oz: walnuts, shelled & toasted,
4 tablespoon: 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
Yield: 12 servings
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
Yield: 12 servings
Source from luhu.jp
Tags
Soups