Acorn Squash Soup With Corned Beef & Walnuts Recipe
Recipe Ingredients
1 1/2 lb lean corned beef
3 qt water
2 lb acorn squash, peeled, seeded & cub
black peppercorns, to taste
nutmeg, to taste
mace, to taste
bay leaf, to taste
juniper berries, to taste
1 cloves -- to taste
4 oz prepared horseradish
2 qt corned beef broth
1 1/2 cup heavy cream
salt, to taste
pepper, to taste
6 oz walnuts, shelled & toasted
4 tbsp chives, snipped
Recipe Preparation
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.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Per Serving (excluding unknown items): 216 Calories; 19g Fat (75.1%
calories from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 41mg
Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Chef Fritz Sonnenschmidt
Preparation Time: 0:00
Servings: 12
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Acorn Squash Soup With Corned Beef & Walnuts Recipe Index from Recipes 4U
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