CHILLED CARROT AND LEEK SOUP

Preparation Method :

• Coarsely chop the leek. Put all the vegetables in a 9 cup dish with the hot water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape.
• Cook for 15 minutes until the vegetables tender. Transfer to a blender or food processor with the liquid from the dish and work to a smooth puree, adding a little of the stock if necessary.
• Scrape into a large bowl and stir in the remaining stock. Cover and chill.
• Before serving, gently whisk in the cream and season to taste. Ladle into soup cups and sprinkle each with cress.