Ingredients
- 4 chives
- 3 qt water
- 2 qt corned beef broth
- 1 1/2 lb corned beef (lean)
- 2 lb acorn squash
- 1 1/2 c cream (heavy)
- 4 oz prepared horseradish
- 6 oz walnuts
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
