Vegetable Cawl with Herbed Potato Quenelles
recipe Image
 
Preparation Time : 15-20 mins

Cooking Time : 20-30 mins

Serves : 5-6
Ingredients:

    For the Soup

    100g/3.5oz celery stalks – diced
    100g/3.5oz carrots - diced
    100g/3.5oz onions - diced
    2 pieces. bay leaf
    21g/0.75oz parsley stems – finely chopped
    1/2 tsp dried marjoram
    1/2 tsp dried oregano
    1.5 litres/quarts vegetable stock or water

    For the Quenelles

    400g/14oz potatoes – peeled, whole
    100g/3.5oz potato flour
    15g/0.5oz parsley leaves – finely chopped
    15g/0.5oz garlic chives – finely chopped
    60ml/2fl oz olive oil
    1 tsp salt

Method:
  1. Boil potatoes, celery, carrots, onions, bay leaves, parsley stems, dried marjoram, and dried oregano for 20 minutes or until potatoes are fork tender.
  2. Turn off the heat and take the potatoes out.
  3. In a bowl, mash the potatoes. Add potato flour, olive oil, parsley, chives, and salt. Mix to a smooth dough.
  4. Form the quenelles by rolling 25 grams/1 ounce of dough using two spoons.
  5. Bring the soup back to a boil. Drop the shaped quenelles and simmer for 5 minutes.
  6. Season with salt and pepper as needed.