Ingredients
6
1/2 cups (or more) low-salt chicken broth
4
cups (packed) fresh cilantro
2
cups (packed) fresh Italian parsley
6
ounces cream cheese, cubed
1/2
cup slivered almonds, toasted
Directions
1.
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.
