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

Home
Recipes
Watercress soup with bacon dumplings

Watercress soup with bacon dumplings

Richard Corrigan

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Take this simple green soup from light lunch to dinner party starter with a mouth-watering, meaty garnish of streaky bacon dumplings

Freezable (soup only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Herb-brined pork chops

A star rating of 3.8 out of 5.11 ratings

Tipsy rhubarb & blood orange jelly

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal306
fat12g

low
saturates5g
carbs34g
sugars6g
fibre6g
protein12g
salt2.2g

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.

RECIPE TIPS

GET AHEAD

If 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.

Recipe from Good Food magazine, May 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now