Creamy Cilantro And Almond Soup
- 6 1/2 cups low-salt chicken broth or more if needed
- 4 cups fresh cilantro - (packed)
- 2 cups fresh Italian parsley - (packed)
- 6 ounces cream cheese cubed
- 1/2 cup slivered almonds toasted
- 1 fresh marjoram sprig
Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth.
Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.
This recipe yields 4 to 6 servings.
"The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. "