How to Make Vegetable Cawl with Herbed Potato Quenelles

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Gluten Free Heaven

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 30 Minutes


For the soup
For the quenelles
  • 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
How to Make It
  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.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
Total Fat
9.8 g
Saturated Fat
1.4 g
Trans Fat
0.0 g
4.4 g
3.7 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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