BeebRecipes.co.uk
Archive of BBC Food Recipes

Home By chef

Watercress soup with Taleggio crostini

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Antony Worrall Thompson

From Ready Steady Cook

Method


  1. 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.

  2. Add the fresh parsley, stock and watercress and simmer for five minutes.

  3. Add the cream, season, to taste, with salt and freshly ground black pepper and simmer for another minute.

  4. Blend with a hand blender until smooth and pour into a bowl.

  5. 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.

  6. To serve, place the bowl of watercress soup onto a large plate with the crostini placed alongside.

Ingredients

For the watercress soup

  • 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

For the Taleggio crostini

  • 2 tbsp olive oil
  • 3 slices ciabatta bread
  • 75g/2½oz Taleggio cheese, sliced
  • freshly ground black pepper

Shopping List

Watercress soup with Taleggio crostini

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

Click here to view the Recipe on BBC.co.uk
This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!