Name: Watercress soup with bacon dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 25g butter; 2 garlic cloves crushed; 2 onions finely chopped; 4 large floury potatoes (about 800g/ 1lb 12oz), chopped into small cubes; 200g watercress leaves picked and stalks chopped; 2 tbsp fresh horseradish grated (about 25g/1oz unpeeled weight); 1 ½l vegetable stock; olive oil for drizzling (optional); 8 streaky bacon rashers, finely chopped; 3 tbsp fresh breadcrumbs; small pack flat-leaf parsley finely chopped

25g butter
2 garlic cloves
crushed
2 onions
finely chopped
4 large floury potatoes
(about 800g/ 1lb 12oz), chopped into small cubes
200g watercress
leaves picked and stalks chopped
2 tbsp fresh horseradish
grated (about 25g/1oz unpeeled weight)
1 ½l vegetable stock
olive oil
for drizzling (optional)

For the dumplings

8 streaky bacon
rashers, finely chopped
3 tbsp fresh breadcrumbs
small pack flat-leaf parsley
finely chopped

Method

step 1
To make the dumplings, mix the bacon with the breadcrumbs and parsley. Shape into 18 balls – the bacon fat will hold the dumplings together. Cover and put in the fridge.
step 2
Melt the butter in a large saucepan over a medium heat. Add the garlic and onions, and cook for 10 mins until soft. Add the potatoes, watercress stalks and horseradish, and cook for a few mins more, then add the stock and bring everything to a simmer.
step 3
When the potatoes are tender (this should take 8-10 mins), stir in most of the watercress leaves, put the dumplings into the soup and let them poach for 3-4 mins or until cooked through.
step 4
Gently lift out the dumplings with a slotted spoon and put to one side. Whizz the soup in a blender and season. Divide between 6 bowls and top each with 3 dumplings. Drizzle with olive oil, if you like, and serve with the reserved watercress leaves on top and plenty of black pepper.