Acorn Squash Soup with
Horseradish, Corned Beef and Toasted Walnuts
A pungent purée of acorn squash soup, seasoned horseradish, and embellished with cubes of 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 ground black pepper to taste
6 ounces walnuts (toasted in 2 tablespoons vegetable oil)
4 tablespoons 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.
- Purée (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.
Makes 12 servings.
Recipe provided courtesy of The Association For Dressings and Sauces.