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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Corn and Tomato Soup

Recipe Tags: Soup Recipes

Date Added: December 20, 2009

Ingredients:

2 Cups Corn frozen
4 Cups Stock
1 Tablespoon Butter softned
1 Unit Bay Leaf crumbled
1 Cup Onion finely chopped
1 Cup Yogurt plain
2 Teaspoons Garlic minced
1 Unit Chive chopped (optional)
1 Tablespoon Curry Powder to taste
3 Tablespoons Flour (00 type)
1 Unit Tomato in cubes
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Directions:

1. Heat the butter in a saucepan and add the onion.

2. Cook until wilted then add the garlic. Stir.

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

4. Let simmer for 20 minutes. Pour the soup into the container of a food processor or electric blend Blend as thoroughly as possible.

5. Reheat and add the corn. Bring to the boil Remove from the heat and stir in the yogurt.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Butter, Gluten, Tomato, Corn, Garlic, Onion allergies.
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