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Beetroot Soup with Cashew Nut, Prawns and Fennel

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Source: Pano feed

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with executive sous chef Nguyen Thanh Van from Sofitel Legend Metropole Ha Noi


Let’s celebrate the end of July with a special dish from dreamlike Da Lat City, which surely reminds you to this city’s windy and flourish atmosphere. The dish is prepared by chef Van.


Ingredients: serves 6



  • 300g beetroot

  • 400g prawns

  • 150g fennel

  • 20g spring onion

  • 0.5kg orange

  • 150g plain yogurt

  • 50g roasted cashew nuts

  • Salt, pepper powder to taste


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Method:



  • Clean well the beetroot, cook in boiling water, peel and mince in the blender with

  • 400ml drinking water.

  • Squeeze orange, reduce until thicken, keep cool down.

  • Slice fennel very thin. Boiled prawns, peel, split and combine with fennel, season with reduced orange juice, salt, pepper, add julienne of spring onion.

  • Season the beetroot soup with salt, add yogurt, mix well.

  • Pour the beetroot soup on the deep plate, arrange prawn and fennel in the middle.

  • Sprinkle crushed cashew nuts around prawns on the soup surface.

  • Serve cold.


You can sample this delectable dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel:(+84)4/38266919.




Đăng ký: VietNam News


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