Acorn Squash Soup with Corned Beef and Walnuts

Ingredients

Amount		Ingredient	Preparation
1 1/2	pounds	corned beef	lean
3	quarts	water
2	pounds	acorn squash
1	x	black peppercorns
1	x	nutmeg
1	x	mace
1	x	bay leaf
1	x	juniper berries
1	x	cloves
4	ounces	horseradish	prepared
2	quarts	beef broth	corned
1 1/2	cups	heavy whipping cream
1	x	salt
1	x	black pepper
6	ounces	walnuts	shelled, toasted
4	tablespoons	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.