How to Make Vegetable Cawl with Herbed Potato Quenelles

Yield: 6 Servings

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Ingredients

For the soup

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

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

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.
In a bowl, mash the potatoes. Add the potato flour, olive oil, parsley, chives and salt. Mix to a smooth dough.
Form the quenelles by rolling 25 g (1 oz) dough using two spoons.
Bring the soup back to a boil. Drop in the shaped quenelles and simmer for 5 minutes. Season with salt and pepper as needed.

Serving Size 1

Nutritional Value Per Serving

% Daily Value^*

Total Fat

9.8 g

28%

Saturated Fat

1.4 g

Trans Fat

0.0 g

Sugars

4.4 g

Protein

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 allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.