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Features for "Acorn Squash Soup With Corned Beef And Walnuts"
Served as starter. Non-vegetarian dish.
Ingredients for "Acorn Squash Soup With Corned Beef And Walnuts" (Click here for measurement conversion) 1 1/2 lb Lean Corned Beef
3 quart Water
2 lb Acorn Squash, Peeled, Seeded and Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 oz Prepared Horseradish,
2 quart Corned Beef Broth
1 1/2 cup Heavy Cream
Salt
Pepper
6 oz Walnuts, Shelled and Toasted
4 Tablespoon Chives, Snipped
Method for "Acorn Squash Soup With Corned Beef And Walnuts"
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.
Comments
Serves: 12
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