1/2 cup chopped celery
1/4 cup carrots, peeled and diced
1/4 cup chopped onions
1/4 shaved almonds, toasted
2 cups chicken broth
1/4 cup roux (paste of melted butter and flour for thickening)
1/8 cup all-purpose flour
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.