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