Wednesday, May 31, 2006

Cold Curried Soup

The secret to preparing cold soup is to make it well in advance of serving, giving it plenty of time to chill and the flavors to mix.

Curried Soup

1 10.5oz can beef consomme, diluted
4 packages cream cheese, softened
3/4 tsp curry powder
1/2 clove garlic, minced
chopped fresh parsely

Combine first 4 ingredients in blender; blend 30 seconds. Cover and chill several hours. Sprinkle with chopped parsley before serving.

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