Quick & Easy » Melon Soup w/ Crab & Fennel
Robert Sisca, Executive Chef at Bistro du Midi, almost needed a bodyguard at the Cambridge Center Farmers' Market when he demonstrated this innovative soup. Juicy cantaloupe and green grapes get a touch of tang with sherry vinegar. Once puréed, you have a delicious soup and if the demo ended there, many would have been delighted with the result. But the chef then mixed a crab, fennel, herb and fruit garnish that was phenomenal! A pinch of espelette chili powder brought it all together. Good thing he made enough to share with the crowd - might have had a riot on his hands!
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