Description Edit

Serves 4 person.

Ingredients Edit

Directions Edit

  1. In saucepan, saute vegetables in oil until wilted.
  2. Add flour and cook for two minutes.
  3. Add chicken broth, bring to boil and then simmer vegetables until tender, about 15 minutes.
  4. Whisk in roux until soup thickens.
  5. Add almonds, reserving a few for garnish.
  6. Serve at once.

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