| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soups, Beef, Nuts | 12 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean Corned Beef |
| 3 | qt | Water |
| 2 | lb | Acorn Squash, Peeled, Seeded & Cubed |
| Black Peppercorns | ||
| Nutmeg | ||
| Mace | ||
| Bay Leaf | ||
| Juniper Berries | ||
| Cloves | ||
| 4 | oz | Prepared Horseradish, |
| 2 | qt | Corned Beef Broth |
| 1 1/2 | c | Heavy Cream |
| Salt | ||
| Pepper | ||
| 6 | oz | Walnuts, Shelled & Toasted |
| 4 | tb | Chives, Snipped |
INSTRUCTIONS
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. Chef Fritz Sonnenschmidt From: Joel Ehrlich Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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