Float these on top of the soup or serve on the side. They also make a good nibbley with a slice of smoked salmon or prosciutto on top.

1 cup peeled and sliced floury potatoes

1/2 cup milk

2 cloves garlic, finely chopped

2 tablespoons olive oil

Salt and freshly ground pepper

8 crostini

1 tablespoon chopped parsley

Add potatoes, milk and garlic to a large skillet over high heat and bring to boil. Reduce heat and simmer until potatoes are cooked, about 5 to 8 minutes.

Drain milk and reserve. Mash potatoes and garlic. Beat in olive oil, salt and pepper and reserved milk if needed to make a spreadable consistency. Cool.

Spoon onto crostini, sprinkle with parsley and serve with soup. Serves 4