Vattensallatssoppa med baconklämmor

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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.