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Recipe Name: Acorn Squash Soup W/corned Beef And Walnuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 1/2 Pound(s) Lean Corned Beef
3 Quart(s) Water
2 Pound(s) Acorn Squash, Peeled
Seeded & Cubed
Black peppercorns
Nutmeg
Mace
Bay leaf
Juniper Berries
Cloves
4 Ounce(s) Prepared horseradish
2 Quart(s) Corned Beef Broth
1 1/2 Cup(s) Heavy cream
Salt
Pepper
6 Ounce(s) Walnuts, Shelled &
Toasted
4 Tablespoon(s) Chives, Snipped
Directions:
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)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 133
Total Fat: 15.6g
Cholesterol: 20.5mg
Sodium: 309.7mg
Potassium: 411.3mg
Carbohydrates: 31.3g
Fiber: 3.5g
Sugar: 2.3g
Protein: 7.4g


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