LEEK AND POTATO SOUP WITH CRESS

Peel the onion and garlic and chop roughly using the bamix® SliceSy® and the chopping blade. Cut the leek in half lengthwise, wash and chop roughly using the bamix® SliceSy®. Place everything in a large pan with 2 tablespoons of olive oil and fry over low to medium heat for 20 minutes until the vegetables are soft but not browned. Stir regularly and add 1 splash of water if necessary. Peel the potatoes, cut them into 1 cm cubes and put them into the pot. Add the vegetable broth, cover the pot and bring to the boil. Reduce the heat and let the soup simmer for 15 minutes until the potatoes are soft. Season carefully with sea salt and black pepper and stir in most of the cress. Purée a third of the soup using the bamix® multi-purpose blade and stir in again. Whip the soup briefly with the bamix® beater before serving. Mix the horseradish and the crème fraîche with the bamix® beater. For the garnish, cut the baguette into thin slices, toast briefly and pile some of the cream on each slice. Then pour the soup into bowls and garnish with the baguette and the remaining cress. Round it all off with a few drops of olive oil and a little pepper.