2 1/2 cups plain yogurt 625 mL
1 1/2 cups packed, chopped fresh coriander, 375 mL
leaves and tender stems only
1/2 onion, finely chopped
1 cup light cream
3 cups chicken stock
parsley sprig for garnish
- ln a food processor or blender, puree yogurt, coriander, onion and cream until smooth.
- Pour into a large container, add stock, and mix well.
- Cover and chill until ready to serve. Garnish with J parsley or fresh coriander.