ACORN SQUASH SOUP with CORNED BEEF and WALNUTS
Ingredients
- Black peppercorns
- Nutmeg
- Mace
- Bay leaf
- Juniper berries
- 4 oz prepared horseradish
- 2 quarts corned beef broth
- 1 ½ cup heavy cream
- Salt
- Pepper
- 6 oz walnuts (shelled and toasted)
- 4 tablespoon chives (snipped)
Directions
- 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.
