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| Creamy Cilantro and Almond Soup |
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6 1/2 cups (or more) low-salt chicken broth |
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4 cups (packed) fresh cilantro |
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2 cups (packed) fresh Italian parsley |
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6 ounces (3/4 of a package) cream cheese, cubed |
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1/2 cup slivered almonds, toasted |
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1 sprig fresh marjoram |
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Combine 2 cups of the broth, 2 cups of the cilantro, and the parsley, cream cheese, and almonds in blender; blend until smooth. Heat the remaining 4 1/2 cups broth in a large saucepan. Whisk in the herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. |
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Transfer 1 cup of the hot soup and the remaining 2 cups cilantro to the blender; puree until smooth. Return the puree to the pan with the rest of the soup and gently fold in. Season to taste with salt and pepper. Bring soup to a simmer. If it it too thick, add more broth. |
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recipe from: dwgc, 8/6/06
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