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

Step 2 Blend 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.

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