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Add a photoServings: 6
Ingredients
- 1/2 c. almonds
- 1 bn cilantro stemmed
- 1 bn parsley stemmed
- 8 ounce cream cheese
- 6 c. chicken broth
- 3 lrg epazote leaves or possibly 1 sprig
Directions
- Toast the almonds on a baking sheet at 350 degrees till lightly browned, 5 to 6 min. Blend the cilantro, parsley, almonds and cream cheese in a blender or possibly food processor till the mix is as smooth as possible, 2 to 3 min. It's OK if it's not totally smooth.
- Heat the broth in a large saucepan. Add in the herb-cheese mix to the pan and simmer over medium-low heat till the flavors have melded, about 15 min. Add in the epazote and simmer the soup another 5 min. Remove the epazote before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 164 | |
| Calories from Fat 129 | 79% |
| Total Fat 14.75g | 18% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 496mg | 21% |
| Potassium 273mg | 8% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.34g | 1% |
| Protein 5.29g | 8% |
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