Creamy Turnip Soup Wsj

• 1/2 lemon
• 8 medium Hakurei or American turnip bulbs (1 pound), peeled
• 4 ounces celeriac (2 medium egg-size pieces), peeled
• 4 cups kelp stock (see recipe above)
• 1/2 teaspoon Japanese or Colman's mustard powder
• 1 teaspoon sea salt, plus more for finishing soup
• 1 tablespoon shiro miso
• 2 tablespoons olive oil
• About 1/2 block (6 ounces) soft tofu (optional)
• 1/2 cup finely shaved fennel bulb
• 1/4 cup minced fresh parsley

1. 1. Squeeze lemon into a medium bowl of water. Coarsely chop turnips and celeriac, placing pieces in lemon water as you go to prevent browning.
2. 2. Place turnip, celeriac and stock in a large pot. Bring the stock to a boil over medium-high heat, then reduce heat
3. to medium-low and simmer until vegetables are tender,
4. 20 minutes.
5. 3. Mix mustard powder with 1/2 teaspoon hot water to create a paste. Set aside. Working in three or four batches, transfer broth and vegetables to a blender or food processor and puree until smooth, transferring pureed soup to a clean pot as you go. (Be very careful when pureeing hot liquids.) Before blending the last batch, add salt, miso, olive oil and tofu (if using), and then blend.
6. 4. Before serving, gently reheat soup (if serving hot). Divide among four soup bowls. Garnish with fennel and parsley. Drop a dab of mustard paste in the center of each bowl and sprinkle a pinch of salt over each portion. Stir and dissolve mustard paste into soup before eating.

lemon, egg, kelp stock, japanese, salt, shiro miso, olive oil, ubc

Taken from www.epicurious.com/recipes/member/views/creamy-turnip-soup-wsj-52015401 (may not work)