Curried Corn & Tomato Soup

Directions

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

Stir.

Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring.

Let simmer for 20 minutes.

Pour the soup into the container of a 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 the yogurt.

Serve sprinkled with chopped chives.