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Acorn squash soup w/corned beef & walnuts

Yield: 12 Servings

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 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

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More