Vegetable Cawl with Herbed Potato Quenelles

August 27, 2017

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.

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

1. Boil potatoes, celery, carrots, onions, bay leaves, parsley stems, dried marjoram, and dried oregano for 20 minutes or until potatoes are fork tender. 2. Turn off the heat and take the potatoes out. 3....
See the full directions on my site

Nutritions

Calories
82

Sodium
1977mg
82% DV

Fat
2g
4% DV

Protein
4g
8% DV

Carbs
10g
3% DV

Fiber
1g
5% DV