Ingredients

• 1 tbsp olive oil
• 4 spring onions
• finely chopped
• handful fresh parsley
• chopped
• 150ml/¼ pint hot vegetable stock
• bunch watercress
• chopped (a tablespoon reserved for garnish)
• 150ml/¼ pint double cream
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 3 slices ciabatta bread
• 75g/2½oz Taleggio cheese
• sliced
• freshly ground black pepper

Directions

• To make the soup
• heat the olive oil in a small saucepan over a medium heat
• add the spring onions and sweat for 2 minutes or until softened.
• Add the fresh parsley
• stock and watercress and simmer for five minutes.
• Add the cream
• season
• to taste
• with salt and freshly ground black pepper and simmer for another minute.
• Blend with a hand blender until smooth and pour into a bowl.
• To make the crostini
• preheat the grill to high. Rub the olive oil onto the ciabatta bread and top with the Tallegio slices. Season
• to taste
• with black pepper and place under the grill for 2-3 minutes
• until melted and just turning golden-brown.
• To serve
• place the bowl of watercress soup onto a large plate with the crostini placed alongside.