{"id":1012,"date":"2013-08-07T07:32:57","date_gmt":"2013-08-07T07:32:57","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1012"},"modified":"2024-04-17T16:52:20","modified_gmt":"2024-04-17T14:52:20","slug":"vichyssoise","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/vichyssoise\/","title":{"rendered":"Vichyssoise"},"content":{"rendered":"<p>La Vichyssoise \u00e9s ideal per quan fa calor ja que cal prendre molt freda. \u00c9s molt f\u00e0cil de preparar i us quedar\u00e0 deliciosa. Si us agrada aquesta recepta no oblideu clicar el \u00abm&#039;agrada\u00bb i compartir-la.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/GSQwgS-yVg0\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 grs. Porros<\/li>\n\n\n\n<li>200 grs. Ceba<\/li>\n\n\n\n<li>400 grs. Patates<\/li>\n\n\n\n<li>400 ml. Nata per cuinar (Crema de Llet)<\/li>\n\n\n\n<li>1 litre de Caldo de Pollastre<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 grs. Mantega<\/li>\n\n\n\n<li>150 ml. Llet<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Pebre Negre<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La quantitat dels ingredients s\u00f3n amb les verdures ja pelades.<\/li>\n\n\n\n<li>Tallem els porros i la ceba a trossos i les posem en un bol.<\/li>\n\n\n\n<li>A part tallem les patates tamb\u00e9 a trossos.<\/li>\n\n\n\n<li>En una paella gran posem la mantega i quan estigui dissolta afegirem els porros i la ceba.<\/li>\n\n\n\n<li>Deixarem sofregir lleugerament, remenant perqu\u00e8 absorbeixin el sabor de la mantega.<\/li>\n\n\n\n<li>Quan estiguin toves, afegirem les patates i ho deixarem sofregir tot junt durant uns dos o tres minuts.<\/li>\n\n\n\n<li>Posarem una olla al foc amb el brou de pollastre. Hi afegirem les verdures i el pebre negre.<\/li>\n\n\n\n<li>La sal la posarem al final ja que el brou pot ser salat<\/li>\n\n\n\n<li>Deixarem coure tapat durant uns 20 minuts.<\/li>\n\n\n\n<li>Un cop bullides les verdures afegirem la crema de llet i ho batrem tot amb un batedor el\u00e8ctric fins que ens quedi una crema.<\/li>\n\n\n\n<li>Ho colarem perqu\u00e8 quedi ben fi.<\/li>\n\n\n\n<li>Si ha quedat molt esp\u00e8s hi afegirem una mica de llet fins a deixar-ho al nostre gust.<\/li>\n\n\n\n<li>Comprovarem de sal.<\/li>\n\n\n\n<li>Un cop freda la crema la deixarem al frigor\u00edfic durant un parell d&#039;hores com a m\u00ednim.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo de la Vichyssoise per a una millor comprensi\u00f3 de tot all\u00f2 explicat.&nbsp;<\/h3>","protected":false},"excerpt":{"rendered":"<p>La Vichyssoise \u00e9s ideal per quan fa calor ja que cal prendre molt freda. \u00c9s molt f\u00e0cil de preparar i us quedar\u00e0 deliciosa. Si us agrada aquesta recepta no oblideu clicar el \u00abm&#039;agrada\u00bb i compartir-la. Ingredients: Elaboraci\u00f3: Us recomano que veieu el v\u00eddeo de la Vichyssoise per a una millor comprensi\u00f3 de tot all\u00f2 explicat.&nbsp;<\/p>","protected":false},"author":1,"featured_media":9537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[4862,4861],"class_list":["post-1012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-sopa-fria","tag-vichyssoise"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1012"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1012\/revisions"}],"predecessor-version":[{"id":13069,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1012\/revisions\/13069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9537"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}