BERKSHIRE STARTER

When it comes to entertaining, I'm not a big fan of soups. It feels like yet another recipe to prepare and serve, more dishes to clean, another chance for disaster, and all in all, not worth the risk. But my Aunt Mary disagrees and came up with what she called "a cold soup for a hot day." It serves four and can be made ahead.
I feel I should mention that I presented it to several Hollywood types who dismissed it as "Beef Pudding," and refused to eat it. Nonetheless….

INGREDIENTS

1 4 ounce package cream cheese
2 cans undiluted beef bullion (she used Campbell's)
1 clove of garlic or 2 teaspoon garlic powder
2 teaspoons curry powder

PREPARATION

1. Reserve 4 tablespoons of the bullion to use as a topping.
2. Whip the rest of bullion, cream cheese, garlic and curry in the blender until smooth.
3. Pour into individual bowls and chill untill set.
4. Pour 1 tablespoon of warmed bullion onto chilled soup and return to refrigerator until set. (It keeps well for at least a day.)
5. Serve with a sprig of parsley.