Corn Soup With Curry - cooking recipe

Ingredients

2 c. freshly scraped corn kernels
1 Tbsp. butter
1 c. minced onion
1 garlic clove, minced
1 Tbsp. curry powder
3 Tbsp. flour
1 large tomato, cut into 1-inch pieces
3 c. chicken broth or bouillon cubes
1 c. plain yogurt

Preparation

Heat butter in a saucepan and add the onion.
Cook until soft and add minced garlic.
Add the curry powder and flour; stir.
Add the tomato and chicken broth.
Stir well, then let simmer for 20 minutes.
Pour the soup into the container of a food processor; blend, then reheat and add the corn.
Bring to a boil, remove from heat and stir in yogurt.
Sprinkle with chopped basil leaves or parsley.