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Acorn Squash Soup with Corned Beef and Walnuts

Yields:4-6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking40 minutes
Ready In50 minutes
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Ingredients

1 1/2 pounds corned beef lean
3 quarts water
2 pounds acorn squash
1 x black peppercorns
1 x nutmeg
1 x mace
1 x bay leaf
1 x juniper berries
1 x cloves
4 ounces horseradish prepared
2 quarts beef broth corned
1 1/2 cups heavy whipping cream
1 x salt
1 x black pepper
6 ounces walnuts shelled, toasted
4 tablespoons 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.

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Rating * ** one star rating** **** *****
Review
the chef

Member Review

*****

Apple and Orange Pork Chops

i liked the reipe and i printed it i am going to try to cook it

Reviewed by the chef