Vegetable Cawl with Herbed Potato Quenelles

Posted by Nikki N

17/09/2017

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Preparation Time : 15-20 mins

Cooking Time : 20-30 mins

Serves : 5-6

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Cuisine : European»Starters»

Tags : Dairy-free, Gluten-free, Lunch, Starters, vegan, Vegetarian

Main Ingredient : Vegetables

Recipe Type : Soup

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 :

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

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