25 g butter
2 garlic cloves, crushed
2 onions, finely chopped
4 large floury potatoes (about 800 g) chopped into small cubes
200 g watercress, leaves picked and stalks chopped
1 ½ tbsp fresh horseradish, grated (about 25 g unpeeled weight)
1.5 litres vegetable stock
olive oil, for drizzling (optional)
For the dumplings
8 streaky bacon rashers, finely chopped
2 ½ tbsp fresh breadcrumbs
1 small bunch flat-leaf parsley, finely chopped
- 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.
- 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.
- 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.
- 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.