Watercress Soup with Bacon Dumplings Ingredients

Soup Ingredients

  • 25g butter
  • 2 garlic cloves, crushed
  • 2 onions, finely chopped
  • 4 large floury potatoes (about 800g),
  • chopped into small cubes
  • 200g watercress, leaves picked and
  • stalks chopped
  • 2 tbsp fresh horseradish, grated (about
  • 25g unpeeled weight)
  • 11⁄2 litres vegetable stock
  • olive oil, for drizzling (optional)

Dumpings Ingredients

  • 8 streaky bacon rashers, finely chopped
  • 3 tbsp fresh breadcrumbs
  • Parsley, finely chopped

How to make Watercress Soup with Bacon Dumplings

  1. Start by making the dumplings, mixing the bacon with the breadcrumbs and parsley. Shape into 15-18 balls – the bacon fat will hold the dumplings together. Cover and chill.
  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.
  3. Once the potatoes are tender (after 8-10 mins), stir in most of the watercress leaves, put the dumplings into the soup and let them poach for 3-4 mins.
  4. Gently lift out the dumplings with a slotted spoon and put to one side. Whizz the soup in a blender and season.
  5. Divide between 6 bowls and top each with 3 dumplings. Drizzle with olive oil and add a few watercress leaves to serve.