Creamy Turnip Soup Wsj Recipe

Name: Creamy Turnip Soup Wsj
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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,
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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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Creamy Turnip Soup Wsj falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Turnip Soup Wsj

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