Onion, tomatoes and corn form a toothsome
trio of vegetables in curried chicken broth. A little yogurt
whisked in at the end results in a creamy but light and flavorful
first course or simple luncheon dish.
1 teaspoon butter
1 cup chopped peeled onion
4 cups chicken broth
1 cup seeded and diced tomatoes
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons crushed garlic
1 bay leaf
2 cups loose-pack frozen corn
1 cup nonfat yogurt
- In a saucepan heat butter and saute chopped
onion until soft; add broth, flour, curry, garlic, tomato and
bay leaf. Lower heat to a simmer; simmer for 20 minutes.
- Transfer mixture to a food processor,
removing bay leaf. Process until smooth. Return mixture to saucepan;
reheat. Add corn, bring to a boil. Remove from heat; stir in
yogurt. Serve hot.
Makes 4 servings.