Acorn Squash Soup with Corned Beef and Walnuts
Hearty and very meaty with the crunch of earthy walnuts. 35
35
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.
