Flour soup, coming from Anatolia's simple yet filling cuisine, is prepared by toasting flour in butter and thinning it with milk and water. Made quickly with few ingredients, this soup is a practical option that comes to the table fast on cold winter days.
Melt the butter, add the flour, and sauté over low heat, stirring constantly, until the flour lightly changes color.
Gradually whisk the lukewarm water and milk into the sautéed flour with a whisk, continuing to whisk until no lumps remain, then bring to a boil.
Add the salt and cook for another 5 minutes over low heat; it should thicken enough to lightly coat the back of a spoon.
Divide the hot soup into bowls and serve sprinkled with red pepper flakes and dried mint.
Important: Keep the heat low and stir constantly while toasting the flour, as it burns quickly and gives the soup a bitter taste. Contains dairy, so those with lactose sensitivity can substitute water for the milk, though the consistency will end up somewhat thinner.
If you use a whisk while adding the liquid to the toasted flour, you avoid any lumping at all, and your soup reaches a smooth consistency on the first try; letting it rest briefly before taking it off the heat also brings out the consistency more clearly.
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