Acorn Squash Soup With Corned Beef And Walnuts Recipe

• 1 1/2 lb Lean Corned Beef
• 3 quart Water
• 2 lb Acorn Squash, Peeled, Seeded & Cubed Black Peppercorns Nutmeg Mace Bay Leaf Juniper Berries Cloves
• 4 ounce Prepared Horseradish,
• 2 quart Corned Beef Broth
• 1 1/2 c. Heavy Cream Salt Pepper
• 6 ounce Walnuts, Shelled & Toasted
• 4 Tbsp. Chives, Snipped

1. Cook the corned beef with water and seasonings till tender.
2. Remove from the broth.
3. Trim Cube.
4. De-fat the broth.
5. Add in the squash.
6. Cook till tender.
7. Cold.
8. Use a food processor to puree.
9. Add in the cream and horseradish.
10. Season to taste.
11. Add in the cubed corned beef.
12. Sprinkle with toasted walnuts and chives immediately before serving.
13. Chef Fritz Sonnenschmidt

beef, water, acorn, horseradish, beef broth, heavy cream salt pepper, walnuts, chives

Taken from cookeatshare.com/recipes/acorn-squash-soup-with-corned-beef-and-walnuts-62376 (may not work)