Instructions: Heat butter in a 2-quart non-aluminum (see note) saucepan over medium heat.

Add parsley leaves and cook, stirring, until leaves are wilted and coated with butter (3 to 5 minutes).

Add coriander and garlic and saute for 2 more minutes. Add broth, lemon juice and peel. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.

Remove soup from pan in batches and puree in a processor or blender. Put soup

In a refrigerator container and mix in yogurt or sour cream thoroughly. Cover and refrigerate until well-chilled. Season with salt and pepper to taste and garnish with lemon peel and parsley.

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