Curried Corn and Green Pepper Soup

1 Tbsp canola or corn oil

2 tsp butter

1 cup finely chopped onion

1 cup diced green bell pepper

1 Tbsp curry powder

3 Tbsp unbleached all-purpose flour

5 cups chicken broth

1 bay leaf

2 1/2 cups corn kernels

Salt and freshly ground pepper to taste

1 cup plain yogurt

2 Tbsp minced cilantro leaves

Heat the oil and butter in a soup pot.

Add the onion and bell pepper and saute until softened.

Stir in the curry powder and flour and cook, stirring, for 1 minute.

Add the chicken broth and bay leaf. Bring to a boil, reduce heat, cover and simmer for 15 minutes.

Add the corn and simmer briefly.

Season with salt and pepper.

Just before serving, stir in the yogurt.

Garnish with cilantro.

Serves 4.