# Boil the
almonds for a short time, and then decorticate their inner skin. Add
milk on it and blend the mixture to turn it to puree.
# Put butter and
flour into a pot and stir it over medium heat constantly. Keep it over the heati until the color of the
flour darkens a little.
# Add broth onto the roasted
flour and boil it by keeping stirring.
# Add the mixture of
almond and
milk on it, add salt and black
pepper also. Cook it over medium heat by stirring time to time.
# When the soup reaches to the boiling temperature, turn the heat to low and cook the soup over low heat for 10 more minutes.
# Prepare the upper side mixture meanwhile. Put the vegetable oil and crushed red
pepper into a skillet. When the color of the oil turns to red, remove the skillet from the stove and add finely sliced parsley in it.
# Fill the cooked soup into the bowls and pour the mixture of crushed red
pepper all over the soup, and then serve them hot.
