Celery Almond Soup

Finely dice the onions and carrots, and slice the celery into thin pieces. Blanch the almonds in boiling water for 2 minutes, then peel and set aside.

In a large pot over medium heat, sauté the onions in a small amount of oil until they become translucent and softened. Add the carrots and celery and cook for an additional 3-4 minutes, stirring occasionally.

Sprinkle the flour over the sautéed vegetables and stir well to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste.

Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming and to create a smooth, lightly thickened base.

Add the blanched almonds to the pot and bring the soup to a gentle boil, then reduce the heat to low.

Simmer the soup on low heat until the vegetables are fully tender and the flavors have melded together. Season with salt and white pepper to taste.

Taste the soup and adjust seasoning as needed, then ladle into warm bowls. Garnish with a few whole almonds and a sprig of fresh celery leaves before serving.