Chilled Potage Singapore
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INGREDIENTS 9 ounces cream cheese, room temperature
2 cups canned, undiluted beef broth
Pinch of garlic powder
2 teaspoons curry powder
Light cream as needed
8 sprigs fresh watercressPlace cream cheese in blender and slowly blend in 1 cup consommé. Mix well.
Add remaining 1 cup beef consommé, garlic powder and curry powder. Mix for 1 minute.
Chill overnight or at least 2 to 3 hours in a plastic container. The mixture should thicken to the consistency of yogurt.
Just before serving, thin with cream to the texture of a potage or cream soup. Serve in a champagne saucer, margarita glass or silver supreme. Garnish with 2 sprigs of fresh watercress.
NOTE - This has very simple ingredients, but ends up tasting quite exotic. The important technique in this recipe is to add the consommé very gradually to the softened cream cheese.
Makes 3 cups