Légende Bordeaux white
Accompanied by prawn and lemongrass soup
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 8 large raw giant prawns
- 2 stalks fresh lemongrass
- 2 baby carrots
- 2 shallots
- 1 branch celery
- 2 baby turnips
- salt, pepper
- 1 medium tomato
- Few branches fresh coriander
For 4 persons Preparation time: 20 minutes | Cooking time: 15 minutes
Peel and wash the vegetables, cut into sticks.
Remove the outer leaf of the lemongrass, cut off the lower bulb by one centimetre, then cut into small lengths.
Put all the vegetables, lemongrass and coriander stems into a casserole. Cover with water, add salt and pepper, and cook for 15 minutes.
In the meantime, shell the prawns, make a cut down the centre and remove the brown thread. Add the prawns to the casserole and cook for 3 minutes.
Serve immediately, sprinkled with fresh finely chopped coriander.
Serve with a young vintage of Légende or Saga Bordeaux white
