• 833f6bb9a3303591ee2b1d9722078259

Yogurt And Corn Soup.

A creamy Corn Soup with Cilantro and Yogurt that will keep you coming back for more!

Prep
Cook
Serves 8people
Ingredients
1 1/2
cups water
2
cups fresh corn cut from the cob
4 1/2
tsp curry powder
1 1/2
tsp salt
1 1/2
tbsp butter
1
bay leaf
1
onion chopped
6
cloves garlic chopped
1
potato peeled and chopped
2
tomatoes  cut into eighths
5
cups vegetable or chicken stock fat removed
1 1/2
cups yogurt
Directions
1.
Recipe can be reduced to one-half by reducing all ingredients proportionately.
2.
Put water, corn, ½ tsp curry powder and ½ tsp salt in cooker.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker. Drain and reserve corn.
6.
Melt butter in rinsed cooker. Add bay leaf, onion and garlic. Stir fry till onion is transparent. Add potato, remaining curry powder (4 tsp), salt (1 tsp), tomatoes and stock.Stir.
7.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
8.
Remove cooker from heat. Allow to cool naturally.
9.
Open cooker. Discard bay leaf. Mix the soup smooth in a blender or mash it through a sieve.
10.
Return soup to cooker. Add corn.
11.
Place cooker on high heat and bring to boil, stirring occasionally.
12.
Remove cooker from heat. Add yogurt. Stir. Serve hot.

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