Ingredients
- 1 bay leaf
- 1 tomato
- 950 ml chicken stock
- 300 gr corn kernels
- 240 ml yogurt
- 120 gr onion
- 24 gr flour
- 14 gr butter
- 6 gr garlic
- 6 gr curry powder
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.
