Milky Celery Root Soup (Sütlü Kereviz Çorbası)


























When it's really cold outside my mom would make the traditional tarhana soup (a fermented soup mix with tomato, yogurt and flour) with milk. In Turkey I wouldn't even try the milky tarhana, but here since I cannot find it, I crave it. This milky celery soup is a result of longing for tarhana. It turned out very good and is really perfect for cold weather.

1 cup cubed celery root
2 carrots, chopped in rounds
2 potatoes, cubed
5 cups of water
2 bay leaves
pinch of ground cumin
2 tbsp butter
2 tbsp flour
1 cup milk
salt


























-Place celery, carrot, potato, cumin, salt, bay leaves, and water in a pot. Cook until vegetables are cooked.
-Take out bay leaves and with a hand blender or a blender smoothen them.
-Put butter and flour in a frying pan. Make roux constantly stirring. Add milk and keep stirring until smooth. As soon as it starts boiling, pour this into soup.
-Stir well.

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