For the Turnip Soup:

1. Heat olive oil in a stockpot over medium heat. Add Leek, Shallot and Celery. Sweat until softened, taking care not to brown them, around 10 minutes. 
2. Add Turnips, Potato, Chicken Stock and Bay leaf. Turn heat to medium high and simmer uncovered until turnips are soft enough to mash, around 30 minutes.
3. Remove from heat and let cool slightly. Working in batches, transfer soup to a blender and add melted Butter. Remove blender lid, place clean towel over top of blender and puree on high speed. Season with salt to taste. Pass puree through a fine mesh sieve. Thin soup with 3-6 tablespoons of water if necessary, mixing until a free-flowing consistency is achieved.

For the Miso Roasted Carrots:

1. Preheat the oven to 425F. In a large pot of salted boiling water, blanch the carrots for 3 minutes. Remove with tongs and place on paper-towel lined plate to dry. Keep the blanching liquid boiling for the kale emulsion below.
2. Heat vegetable oil in a roasting pan over high heat. Add carrots and sauté, shaking the pan occasionally until lightly browned on all sides. Remove pan from heat.
3. Combine melted butter and miso. Drizzle over carrots and mix to coat.
4. Roast the carrots until tender and browned, about 20 minutes, turning once halfway through.
5. Transfer carrots to cutting board and let cool. Cut carrots into 3 inch segments, then cut segments in half on a bias.

For the Kale Emulsion:

1. Prepare an ice bath in a large bowl. Place Baby Kale in a strainer or blanching basket and blanch in boiling water for 20 seconds. Remove and immediately shock in ice bath, strain and pat dry.
2. Add blanched baby kale, Lemon Juice, Hazelnut Oil, and salt to a food processor or blender. Puree on high until fully emulsified, scraping down sides as necessary. Pass through a fine mesh sieve.

For the Crispy Buckwheat:

1. Preheat oven to 350F. Coat buckwheat in oil, a pinch of salt and a few turns fresh ground pepper. Spread on a baking sheet lined with tinfoil.
2. Roast until crispy and smells nutty, 20-25 minutes.

For the Horseradish Cream:

1. In a stand mixer fitted with the whisk attachment, combine Heavy Cream and Horseradish Juice. Whip on medium-high speed until medium peaks form, 3-4 minutes. Transfer contents to a piping bag.

For the Mead Mustard Paste:

1. Add Mustard Powder and Mead to small bowl. Stir with a pastry brush to combine.

Assembly:

1. Using a pastry brush, brush a portion of Mead Mustard Paste in a straight line across each bowl, from lip to lip. 
2. Cluster 4-5 cut Miso Roasted Carrots, flat side down, along one end of the brushstroke.
3. Pipe Horseradish Cream in 3-4 dollops, in-between carrots. Sprinkle Crispy Buckwheat over area.
4. Garnish with Marigold leaves and pedals.
5. Fill a pitcher with warm Turnip Soup. Serve pre-plated bowls and pour soup into each bowl table-side.
6. Drizzle kale emulsion over bowls and top with more crispy buckwheat.