I love the pepperiness of watercress but picking the leaves for a salad can be quite tedious. You’ll need about 2 bunches for this watercress soup, but the beauty is there’s no picking required, you can use almost all of it, just discard the thickest stems and any yellowing leaves and throw the rest in the pot! Serve it hot or chilled with a glass of Chalmers Greco, this full-flavoured white wine has good acid and sings with the peppery watercress and rich crème frâiche. See video below if you feel saving a few watercress sprigs for a salad.
Serves 6 as a starter
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