|Sat Fat||5.5 g
|Mono Fat||6.1 g
|Poly Fat||2.0 g
||Vitamin E||4.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
This soup is based on similar authentic soups from Mexico. using fresh herbs rather than dried is essential. This is perfect as a light first course before a heavier Mexican entree.
3/4 cup slivered almonds, roasted, plus 2 tablespoons for garnish
6 cups low-sodium chicken broth, divided
3 cups packed fresh cilantro, divided, plus a few sprigs for garnish
2 cups packed fresh parsley, divided
6 ounces cream cheese
1 tablespoon fresh oregano leaves
1 tablespoon fresh marjoram leaves
8 ounces cooked and deveined (51-60 count) shrimp, thawed if frozen
Grind almonds into a powder in a food processor or blender. Add 2 cups broth, 1 1/2 cups cilantro, 1 cup parsley and cream cheese, and blend until smooth. Transfer mixture to a medium pot, and add remaining 4 cups broth. Simmer over low heat for 20 minutes. Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan. Add shrimp if desired and simmer just until warm throughout, about 3 minutes. Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig.