Acorn Squash Soup With Corned Beef And Walnuts Recipe
Servings: 12
Ingredients
- 1 1/2 lb Lean Corned Beef
- 3 quart Water
- 2 lb Acorn Squash, Peeled, Seeded & Cubed Black Peppercorns Nutmeg Mace Bay Leaf Juniper Berries Cloves
- 4 ounce Prepared Horseradish,
- 2 quart Corned Beef Broth
- 1 1/2 c. Heavy Cream Salt Pepper
- 6 ounce Walnuts, Shelled & Toasted
- 4 Tbsp. Chives, Snipped
Directions
- Cook the corned beef with water and seasonings till tender. Remove from the broth. Trim Cube. De-fat the broth. Add in the squash. Cook till tender.
- Cold. Use a food processor to puree. Add in the cream and horseradish. Season to taste. Add in the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
- Chef Fritz Sonnenschmidt
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 111 | 61% |
| Total Fat 12.65g | 16% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 724mg | 30% |
| Potassium 423mg | 12% |
| Total Carbs 8.12g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.96g | 1% |
| Protein 9.82g | 16% |
