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Category: Soups

Cilantro Soup

Cilantro Soup
Al Seib / Los Angeles Times

It would be hard to establish exactly when Mexican gourmet cooking began. Did it start in the valley of Oaxaca 700 years before Christ? Or did it all begin in 1325 in Tenochtitlan, what is now Mexico City? Regardless of ... Read more

Total time: 1 hour | Serves 4 to 6
  • 1/2 cup almonds
  • 1 bunch cilantro, stemmed
  • 1 bunch parsley, stemmed
  • 8 ounces cream cheese
  • 6 cups chicken broth
  • 3 large epazote leaves or 1 sprig

Step 1Toast the almonds on a baking sheet at 350 degrees until lightly browned, 5 to 6 minutes.

Step 2Blend the cilantro, parsley, almonds and cream cheese in a blender or food processor until the mixture is as smooth as possible, 2 to 3 minutes. It's OK if it's not totally smooth.

Step 3Heat the broth in a large saucepan. Add the herb-cheese mixture to the pan and simmer over medium-low heat until the flavors have melded, about 15 minutes. Add the epazote and simmer the soup another 5 minutes. Remove the epazote before serving.

Each of 6 servings:
252 calories; 899 mg sodium; 41 mg cholesterol; 21 grams fat; 9 grams saturated fat; 6 grams carbohydrates; 11 grams protein; 2.42 grams fiber.
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