Acorn squash soup w/corned beef & walnuts

Yield: 12 Servings

Ingredients:

1 1/2 lb Lean Corned Beef
3 qt Water
2 lb Acorn Squash

Instructions:

Peeled -Seeded & Cubed Black Peppercorns Nutmeg Mace Bay Leaf Juniper Berries Cloves 4 oz Prepared Horseradish 2 qt Corned Beef Broth 1 1/2 c Heavy Cream Salt Pepper 6 oz Walnuts Shelled & -Toasted 4 tb Chives Snipped 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