Author Notes
The recipe can be found here -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.
http://www.mynutricounter.com/vegetable-cawl-with-herbed-potato-quenelles/ —Nikki Brown
Ingredients
- For the Soup
-
100 grams
celery stalks – diced
-
100 grams
carrots - diced
-
100 grams
onions - diced
-
2 pieces
bay leaf
-
21 grams
parsley stems – finely chopped
-
1/2 teaspoon
dried marjoram
-
1/2 teaspoon
dried oregano
-
1.5 liters
vegetable stock or water
- For the Quenelles
-
400 grams
potatoes – peeled, whole
-
100 grams
potato flour
-
15 grams
parsley leaves – finely chopped
-
15 grams
garlic chives – finely chopped
-
60 milliliters
olive oil
-
1 teaspoon
salt
Directions
-
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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