Curried Corn And Tomato Soup - cooking recipe

Ingredients

1 Tbsp. butter
1 c. onion, finely chopped
2 tsp. garlic, minced
1 Tbsp. curry powder
3 Tbsp. flour
1 large tomato, cubed
4 c. chicken stock
1 bay leaf
2 c. corn kernels
1 c. yogurt (plain)
chives, chopped

Preparation

Heat butter in saucepan; add onion.
Cook until wilted, then add garlic; stir.
Add curry powder and flour.
Stir.
Add the tomato, chicken stock and bay leaf, stirring.
Let simmer 20 minutes.
Pour soup into container of food processor or electric blender.
Blend as thoroughly as possible.
Reheat and add the corn.
Bring to the boil.
Remove from the heat and stir in yogurt. Serve sprinkled with chopped chives.
Makes 6 servings.