Recipe: Acorn Squash Soup with Horseradish, Corned Beef and Toasted Walnuts
1-1/2 Lb. Lean corned beef
3 Qts. Water
Peppercorns, nutmeg, mace, bay leaf, juniperberries and cloves
2 Lb. Acorn squash, peeled, seeded and cubed
4 Oz. Prepared horseradish (drained)
1-1/2 to 2 Qts. Corned beef broth
1-1/2 C. Heavy cream
Salt and pepper to taste
6 Oz. Walnuts (toasted in 2 Tbs. oil)
4 Tbs. Finely diced chives
Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube and set aside corned beef; reserve broth. Add cubed acorn squash, horseradish and heavy cream to broth, and simmer in suitable pot until squash is tender. Puree’ (if too thick, add more broth; it too thin, reduce), season with salt and pepper and add cubed corned beef. Before serving, sprinkle with toasted walnuts and chives.
Yield: 12 Servings.