Vegetable Cawl with Herbed Potato Quenelles
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.
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
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
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
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.
