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2 cup Corn, Whole
4 cup Chicken Stock
1 tablespoon Butter
1 Bay Leaf
1 cup Onion, Finely Chopped
1 cup Yogurt, Plain
2 teaspoon Garlic, Minced
3 tablespoon Chives, Chopped
1 tablespoon Curry Powder
3 tablespoon Flour
1 large Tomato, Cubed
Melt butter in pan , cook the onion then add garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer 20 minutes. Blend the soup in blender or processor as thoroughly as possible.
Reheat and add the corn. Bring to the boil. Remove from the heat and stir in the yogurt. Serve sprinkled with chopped chives.
4 cup Chicken Stock
1 tablespoon Butter
1 Bay Leaf
1 cup Onion, Finely Chopped
1 cup Yogurt, Plain
2 teaspoon Garlic, Minced
3 tablespoon Chives, Chopped
1 tablespoon Curry Powder
3 tablespoon Flour
1 large Tomato, Cubed
Melt butter in pan , cook the onion then add garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer 20 minutes. Blend the soup in blender or processor as thoroughly as possible.
Reheat and add the corn. Bring to the boil. Remove from the heat and stir in the yogurt. Serve sprinkled with chopped chives.