Ingredients
- ½ cup chopped celery
- ¼ cup carrots, peeled and diced
- ¼ cup chopped onions
- ¼ cup shaved almonds, toasted
- 2 cups chicken broth
- ¼ cup roux (paste of melted butter and flour for thickening)
- ⅛ cup all-purpose flour
Make it step by step
- In saucepan, saute vegetables in oil until wilted.
- Add flour and cook for two minutes.
- Add chicken broth, bring to boil and then simmer vegetables until tender, about 15 minutes.
- Whisk in roux until soup thickens.
- Add almonds, reserving a few for garnish.
- Serve at once.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.