Instructions: Heat 2 tablespoons of the oil and saute the onion and celery until the onion is soft and the celery tender. In another saucepan make a roux using the remaining oil and the flour. Stir in the milk and beat with a whisk until smooth, then add the chicken broth, vermouth, chile flakes, salt, pepper, and nutmeg and stir until well blended.

Add the onions and celery and slivered almonds and simmer over low heat until the vegetables are hot.

Ladle into individual bowls and sprinkle a few sliced almonds on the top of each bowl, garnish with a sprig of fresh parsley, and serve.

SERVING SUGGESTIONS: Serve as a classy start to a meal of broiled chicken and rice.

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