Creamy Almond and Herb Soup
3/4 cup Mandelin Blanched 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.
*To roast almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Almond Board of California