Leek Soup with Celery Leaves (Kereviz Yapraklı Pırasa Çorbası)

Wash all the vegetables and chop them coarsely.

Finely chop the onion and garlic.

Clean the celery leaves.

Grate the kashar cheese.

Heat the oil in a regular pot. Add the onion and garlic first and sauté for 5 minutes.

Then add the chopped leek, potato, and celery leaves. Stir and sauté for another 5 minutes.

Add the water or chicken stock. Stir in the lemon juice and salt, then cover the pot.

Simmer over medium heat for 20-25 minutes. Blend the soup until smooth.

Return the soup to the heat, add the milk and spices, and simmer for another 5-10 minutes.

Pour into serving bowls, sprinkle with grated kashar cheese, garnish with celery leaves, and serve hot.