• For the Soup

  • 1 onion
  • 1 large turnip
  • 1 leek
  • 1 tbsp Kerrygold Original Irish Butter
  • 750ml vegetable stock
  • 150g cream cheese
  • Salt & Pepper
  • For the Toppings

  • 1 carrot
  • 100g Kerrygold Original Irish Butter
  • 1 chilli pepper


1. Peel and finely dice the onion. Peel the turnip and cut into large cubes, then halve the leek lengthways, wash and cut into half rings.

2. Heat the butter in a saucepan and saute the onion in the butter for 3-4 minutes until translucent. Add the turnip and leek and saute briefly, then deglaze with the vegetable stock. Cover and allow to cook for about 15-20 minutes.

3. Puree with a blender until a creamy soup forms. Stir in the cream cheese and season with salt and pepper.

4. Keep the soup warm.

5. Meanwhile, peel the carrot and cut off the ends. Cut into fine strips with a vegetable peeler. Heat the butter in a small saucepan and fry the carrots in it. Remove from the pot and drain on some kitchen paper.

6. Halve the chilli pepper, remove the seeds and cut into cubes.

7. Divide the soup between bowls, garnish with the carrot strips and chilli and serve.

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