Acorn Squash Soup w/Corned Beef & Walnuts

About Recipe:

Acorn Squash Soup w/Corned Beef & Walnuts
	Ingredients: Yield: 1 1/2 lb Lean Corned beef 3 qt Water 2 lb Acorn Squash, Peeled, -Seeded & Cubed Black Peppercorns Nutmeg Mace Bay Leaf Juniper Berries Cloves 4 oz Prepared Horseradish, 2 qt Corned beef Broth 1 1/2 c Heavy Cream salt Pepper 6 oz walnuts, Shelled & -Toasted 4 tb 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
Keywords: beef, salt, walnuts, corned, squash, horseradish, acorn, broth, sonnenschmidt, tender, chives, peppercorns, immediately, seasonings, &