Creamy Turnip Soup Wsj

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   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.

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   2. Place turnip, celeriac and stock in a large pot. Bring the stock to a boil over medium-high heat, then reduce heat

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   to medium-low and simmer until vegetables are tender,

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   20 minutes.

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   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.

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   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.

* Per serving · 4 servings · Values may vary.