Turkish cuisine · Soups & Stews

Celery Root Soup

Creamy celery root soup with potato, milk and lemon – a classic winter dish of Istanbul cuisine.

Ingredients · for 4 servings

• 600 g celery root
• 2 potatoes
• 1 onion
• 3 tbsp butter
• 2 tbsp flour
• 800 ml strong vegetable broth
• 200 ml milk
• 1 lemon
• 2 tbsp cream
• Salt, white pepper

Instructions

1. Peel the celery root generously, cut into 2 cm cubes and immediately drizzle with the juice of half a lemon so it doesn't brown; dice the potatoes and onion as well.
2. Melt the butter in a pot, sauté the onion over medium heat for 4 min. until translucent, sprinkle in the flour and sweat for 1–2 min. until lightly colored.
3. Pour in the vegetable broth while stirring constantly so no lumps form, then add the celery root and potatoes.
4. Cover and simmer gently for 25 min. until the celery root offers no resistance to a knife.
5. Purée the soup very finely, stir in the milk and cream, heat again without letting it boil and season with the remaining lemon juice, salt and white pepper.
6. Ladle into warmed bowls and serve with thin lemon slices and a twist of pepper.