Vegetable Cawl With Herbed Potato Quenelles

Submitted by hello

"A vegetable cawl recipe specifically created for St. David’s Day which is celebrated every year on the 1st March, in remembrance of the patron saint of Wales. As the Welsh say, “Do the little things” and nourish your body. The recipe serves 6 bowls, as per the image, with 3 quenelles each."

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 6 bowls

ingredients

• 100 g celery ribs, diced
• 100 g carrots, diced
• 100 g onions, diced
• 2 pieces bay leaves
• 21 g parsley stems, finely chopped
• 1⁄2 teaspoon dried marjoram
• 1⁄2 teaspoon dried oregano
• 1 1⁄2 liters vegetable stock or 1 1/2 liters water
• 400 g potatoes, peeled, whole
• 100 g potato flour
• 15 g fresh parsley leaves, finely chopped
• 15 g garlic chives, finely chopped
• 60 ml olive oil
• 1 teaspoon salt

directions

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.