Peel the potatoes and celery and cut them into cubes. Put both vegetables in a saucepan and cook. Pour off.
Peel and finely dice the garlic and onion. Put in a large saucepan with the turmeric and fry with 2-3 tablespoons of olive oil. Pepper. Deglaze with water. Add the vegetable cubes and milk and bring to the boil.
Put in a blender and puree finely.
Put the soup back in the pot, add bay leaf, white wine and tarragon.
Let simmer for 5 minutes and stir again and again.
Season with nutmeg and salt.
Croutons
Cut bread into small cubes. Heat the oil in a pan and fry the bread with the chopped garlic in it until it is crispy brown.
Spread the soup in small bowls and serve with plenty of dill and croutons.