How to Make Vegetable Cawl with Herbed Potato Quenelles

Ingredients

• 3½ oz (100 g) celery stalks, diced
• 3½ oz (100 g) carrots, peeled, diced
• 3½ oz (100 g) onions, peeled, diced
• 2 bay leaves
• ¾ oz (20 g) parsley, finely chopped
• ½ tsp dried marjoram
• 2¾ gluten free vegetable stock
• ½ tsp dried oregano

• 14 oz (400 g) potatoes, peeled
• 3½ oz (100 g) potato flour
• ¾ oz (15 g) parsley leaves, chopped
• 3½ oz (15 g) garlic chives, chopped
• 2¾ fl oz (60 ml) olive oil
• 1 tsp salt

1. Boil the potatoes, celery, carrots, onions, bay leaves, parsley stems, marjoram and oregano for 20 minutes in the stock, or until the potatoes are fork tender. Turn off the heat and remove the potatoes.
2. In a bowl, mash the potatoes. Add the potato flour, olive oil, parsley, chives and salt. Mix to a smooth dough.
3. Form the quenelles by rolling 25 g (1 oz) dough using two spoons.
4. Bring the soup back to a boil. Drop in the shaped quenelles and simmer for 5 minutes. Season with salt and pepper as needed.