- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic cloves, crushed
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 large floury potatoes (about 800g/ 1lb 12oz), chopped into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 200g watercress, leaves picked and stalks chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp fresh horseradish, grated (about 25g/1oz unpeeled weight)
- 1½ l vegetable stock
- olive oil, for drizzling (optional)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the dumplings
- 8 streaky bacon rashers, finely chopped
- 3 tbsp fresh breadcrumbs
- small pack 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.
Get aheadIf you want to get ahead, make the soup the day before and reheat just before serving. You can also make the dumplings a day in advance. Roll, cover and leave in the fridge, ready to be cooked in the soup.