Vance's Creamy Cilantro Soup

CREAMY CILANTRO SOUP

6 1/2 cups (or more) low-salt chicken broth
4 cups (packed) fresh cilantro 2 cups (packed)
fresh Italian parsley
6 oz. cream cheese, cubed
7 oz. goat cheese (chevre)
1/2 cup slivered or chopped almonds, toasted
1 fresh marjoram sprig Fried
julienned tortilla for garnish

Combine 2 cups broth, 2 cups cilantro, parsley, goat cheese and cream cheese in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender, puree until smooth. Add puree to soup in pan, season with salt and pepper. Bring soup to sommer, thinning with more broth if desired. Ladle soup into bowls, garnish with almonds and tortilla strips.

OPTIONS Use all goat cheese Omit cheese and garnish with gorgonzola Use other herbs instead of cilantro: arugula, basil, etc.