Vegetable Cawl With Herbed Potato Quenelles

• For the Soup
• 100 grams celery stalks - diced
• 100 grams carrots - diced
• 100 grams onions - diced
• 2 pieces bay leaf
• 21 grams parsley stems - finely chopped
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1.5 liters vegetable stock or water
• For the Quenelles
• 400 grams potatoes - peeled, whole
• 100 grams potato flour
• 15 grams parsley leaves - finely chopped
• 15 grams garlic chives - finely chopped
• 60 milliliters olive oil
• 1 teaspoon 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. In a bowl, mash the potatoes. Add potato flour, olive oil, parsley, chives, and salt. Mix to a smooth dough.
4. Form the quenelles by rolling 25 grams/1 ounce of dough using two spoons.
5. Bring the soup back to a boil. Drop the shaped quenelles and simmer for 5 minutes.
6. Season with salt and pepper as needed.

celery stalks, carrots, onions, bay leaf, parsley stems, marjoram, oregano, vegetable stock, quenelles, potatoes, flour, parsley, garlic, olive oil, salt

Taken from food52.com/recipes/74051-vegetable-cawl-with-herbed-potato-quenelles (may not work)