Acorn Squash Soup w/Corned Beef & Walnuts

1 1/2 lb Lean Corned Beef

3 qt Water

2 lb Acorn Squash, 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