Curried corn & tomato soup

6 Servings

Ingredients

Quantity Ingredient
2 cups Corn kernels
4 cups Chicken stock
1 tablespoon Butter
1 Bay leaf
1 cup Onion, finely chopped
1 cup Yogurt, plain
2 teaspoons Garlic, minced
Chives, chopped
1 tablespoon Curry powder
3 tablespoons Flour
1 Large tomato, in cubes

Directions

1. Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir.

2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives.

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