| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Acorn Squash Soup with Horseradish, Corned Beef and Toasted Walnuts

1 1/2 pounds lean corned beef
3 quarts water
Spices: peppercorns, nutmeg, mace, bay leaf, juniper berries and cloves
2 pounds acorn squash, peeled, seeded and cubed
4 ounces prepared horseradish (drained)
1 1/2 to 2 quarts corned beef broth
1 1/2 cups heavy cream
Salt and pepper to taste
6 ounces walnuts (toasted in 2 tablespoons vegetable oil)
4 tablespoons finely diced chives

1. Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube and set aside corned beef; reserve broth.
2. Add cubed acorn squash, horseradish and heavy cream to broth, and simmer in suitable pot until squash is tender.
3. Puree’ (if too thick, add more broth; it too thin, reduce), season with salt and pepper and add cubed corned beef.
4. Before serving, sprinkle with toasted walnuts and chives.

Makes 12 servings.

Recipe provided courtesy of The Association For Dressings and Sauces.