Acorn Squash Soup with Corned Beef and Walnuts
Hearty and very meaty with the crunch of earthy walnuts. 41
41
Ingredients
| 1 ½ | pounds |
corned beef
lean |
|
| 3 | quarts |
water
|
* |
| 2 | pounds |
acorn squash
|
|
| 1 | x |
black peppercorns
|
* |
| 1 | x |
nutmeg
|
* |
| 1 | x |
mace
|
* |
| 1 | x |
bay leaves
|
* |
| 1 | x |
juniper berries
|
* |
| 1 | x |
cloves
|
* |
| 4 | ounces |
horseradish
prepared |
|
| 2 | quarts |
beef stock
corned |
* |
| 1 ½ | 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.
Nutrition Facts
Serving Size 360g (12.7 oz)Amount per Serving
Calories 66272% of calories from fat
% Daily Value *
Total Fat 53g
81%
Saturated Fat 21g
107%
Trans Fat
0g
Cholesterol 193mg
64%
Sodium 1532mg
64%
Total Carbohydrate
8g
8%
Dietary Fiber 4g
16%
Sugars g
Protein
57g
Vitamin A 30%
•
Vitamin C 38%
Calcium 13%
•
Iron 22%
* based on a 2,000 calorie diet
How is this calculated?
