Leek, Carrot Flower and Dill Soup

This quick and easy soup is both refreshing and pretty with thinly sliced leeks and carrot ‘flowers’, in a clear broth. If you have a canelle knife (a little stainless-steel utensil with a V-shaped blade), you can run it down the sides of the carrot to form grooves before slicing, so that the slices look like flowers – it gives a very pretty effect, but even without this, it’s a lovely soup.