|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Grated onions||1 Teaspoon|
|Cubed avocado||1 Cup (16 tbs)|
|Finely grated lemon rind||1⁄4 Teaspoon|
|Low fat yogurt||3⁄4 Cup (12 tbs)|
|Parsley sprigs||4 (For Garnish)|
In a medium-size saucepan, bring the stock to a boil.
Add the onions, reduce heat, and simmer 2 to 3 minutes.
Place the avocado in a blender.
Add the stock and blend on low speed until smooth.
Add the lemon rind and 1/2 cup of the yogurt, then blend until combined.