Watercress soup with bacon dumplings

• butter↗25g g
• garlic cloves↗2 2

  crushed

• onions↗2 2

  finely chopped

• large floury potatoes↗4 4

  (about 800g/ 1lb 12oz), chopped into small cubes

• watercress↗200g 200g

  leaves picked and stalks chopped

• fresh horseradish↗2 tbsp 2 tbsp

  grated (about 25g/1oz unpeeled weight)

• vegetable stock↗1 ½l 1 ½l
• olive oil↗

  for drizzling (optional)

• streaky bacon↗8 8

  rashers, finely chopped

• fresh breadcrumbs↗3 tbsp 3 tbsp
• flat-leaf parsley↗small pack small pack

  finely chopped

Step-by-step instructions

1. 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.

2. 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. 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.

4. 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.