Curried Corn and Tomato Soup

2 c Corn kernels

4 c Chicken stock

1 tb Butter

1 Bay leaf

1 c Onion, finely chopped

1 c Yogurt, plain

2 ts Garlic, minced

Chives, chopped 1 tb Curry powder

3 tb Flour

1 Large tomato, in cubes

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.