WATERCRESS SOUP WITH BACON DUMPLINGS

Watercress soup with bacon dumplings image

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

Provided by Richard Corrigan

Categories Dinner, Lunch, Soup, Starter, Supper

Time 1h

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 2.2 milligram of sodium