1 tbs butter
2 cups loosely packed parsley leaves
1/2 tsp ground coriander
1 garlic clove, chopped
1 can chicken broth
1 lemon, zested with juice
2 tbs sour cream or yogurt (optional)
Heat butter. Add parsley and sute until wilted and coated with butter - about 3 minutes.
Add coriander and garlic and saute 2 more minutes.
Add broth and lemon. Bring to boil, reduce heat and simmer 10 minutes.
Cool slightly and puree in blender. Strain.
Serve warm or cold.