Creamy Cilantro and Almond Soup

Juana VÃ¡zquez-GÃ³mez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "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. "

Preparing Time: -
Total Time: -
Served Person: Makes 4 to 6 servings

Mexican Soup/Stew Blender Herb Nut Low Carb Quick & Easy Lunch Cream Cheese Almond Spring Cilantro Parsley Simmer Bon AppÃ©tit California Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Carbohydrate 8 g(3%)
Cholesterol 31 mg(10%)
Fat 16 g(25%)
Fiber 2 g(9%)
Protein 10 g(19%)
Saturated Fat 6 g(32%)
Sodium 198 mg(8%)
Calories 201

Preparation 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.

Creamy Cilantro and Almond Soup

Ingredients

Nutrition facts