Ingredients
- 4 chives
- 2,800 ml water
- 1,900 ml corned beef broth
- 700 gr corned beef (lean)
- 425 gr acorn squash
- 350 ml cream (heavy)
- 110 gr prepared horseradish
- 85 gr 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
