Recipe - Acorn Squash Soup Wcorned Beef And Walnuts

1 One half pound Lean Corned Beef
3 qt Water
2 pound Acorn Squash, Peeled,
Seeded & Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 ounce Prepared Horseradish,
2 qt Corned Beef Broth
1 One half cup Heavy Cream
Salt
Pepper
6 ounce Walnuts, Shelled &
Toasted
4 tablespoon Chives, Snipped

Cook the corned beef with water and seasonings until tender. Remove from
the broth. Trim Cube. Defat 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
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:43:55 0500

From: netdir@cyberspc.mb.ca (S.Pickell)