Creamy Cilantro and Almond Soup

• 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
• 1 fresh marjoram sprig

1. Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth.
2. Heat 4 1/2 cups broth in large saucepan.
3. Whisk in herb-cheese mixture and marjoram.
4. Simmer 25 minutes to blend flavors.
5. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth.
6. Add puree to soup in pan.
7. Season with salt and pepper.
8. Bring soup to simmer, thinning with more broth if desired.

chicken broth, fresh cilantro, fresh italian parsley, cream cheese, slivered almonds, marjoram sprig

Taken from www.epicurious.com/recipes/food/views/creamy-cilantro-and-almond-soup-108030 (may not work)