{"id":1781,"date":"2015-07-21T13:33:17","date_gmt":"2015-07-21T13:33:17","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1781"},"modified":"2024-09-05T21:36:05","modified_gmt":"2024-09-05T19:36:05","slug":"vichyssoise-de-carbasso","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-calabacin\/","title":{"rendered":"Vichyssoise de Carbass\u00f3"},"content":{"rendered":"<p class=\"wp-block-paragraph\">El Forner d&#039;Alella i Carmen preparen una Vichyssoise de Carbass\u00f3 o Crema Freda de Carbass\u00f3. Aquest plat \u00e9s molt adequat per quan arriba la calor i ens ve de gust prendre plats fresquets que puguem tenir preparats a casa amb antelaci\u00f3. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Vichysoisse de Carbass\u00f3\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/ZWVPoTzDFoU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>INGREDIENTS:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg. Carbassons<\/li>\n\n\n\n<li>2 Cebes<\/li>\n\n\n\n<li>1 Patata<\/li>\n\n\n\n<li>1,5 litres de Caldo de Verdures<\/li>\n\n\n\n<li>200 ml. Nata per cuinar<\/li>\n\n\n\n<li>50 grs. Mantega<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Tropessons de Pa torrat<\/li>\n\n\n\n<li>Daus de Pernil Serrano<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>ELABORACI\u00d3:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Poseu una cassola al foc amb una mica d&#039;oli d&#039;oliva i la mantega. Quan l&#039;oli estigui calent afegiu-hi les cebes trossejades i escalfeu poc la ceba.<\/li>\n\n\n\n<li>Hi afegim els carbassons tallats a discos i la patata tallada a trossos. Remenem tot i ofeguem amb el foc lent durant un parell de minuts.<\/li>\n\n\n\n<li>Tot seguit afegim el brou de verdures i courem durant uns 20 minuts amb la cassola tapada. Si cal afegirem sal.<\/li>\n\n\n\n<li>Finalment posarem la nata per cuinar. Remenarem i deixarem bullir 2 minuts.<\/li>\n\n\n\n<li>Quan les verdures estiguin t\u00e8bies ho batrem tot amb un batedor el\u00e8ctric o un robot de cuina.<\/li>\n\n\n\n<li>Ha de quedar molt fi. Es pot passar tamb\u00e9 pel colador xin\u00e8s.<\/li>\n\n\n\n<li>Deixarem refredar la vichyssoise a la nevera fins al moment de servir-la. \u00c9s important que estigui ben fresqueta.<\/li>\n\n\n\n<li>Acompanyarem la crema amb les ensopegades de pa torrat i els dauets de pernil serr\u00e0.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo d&#039;aquesta riqu\u00edssima sopa freda o vichyssoise preparada amb Carbass\u00f3 per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-carbasso04_mini\/\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"478\" data-id=\"1782\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin04_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1782\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin04_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin04_mini-600x448.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-calabacin10_mini\/\"><img decoding=\"async\" width=\"640\" height=\"360\" data-id=\"1783\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin10_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1783\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin10_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin10_mini-600x338.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-calabacin14_mini\/\"><img decoding=\"async\" width=\"640\" height=\"360\" data-id=\"1784\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin14_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1784\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin14_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin14_mini-600x338.jpg 600w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin14_mini-300x169.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-carbasso18_mini\/\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"360\" data-id=\"1785\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin18_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1785\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin18_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin18_mini-600x338.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-carbasso25_mini-2\/\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"360\" data-id=\"1786\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin25_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1786\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin25_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin25_mini-600x338.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-carbasso31_mini\/\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"360\" data-id=\"1787\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin31_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1787\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin31_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin31_mini-600x338.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/vichyssoise-de-carbasso\/vichysoisse-de-carbasso32_mini\/\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"360\" data-id=\"1788\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin32_mini.jpg\" alt=\"Recepta de\" class=\"wp-image-1788\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin32_mini.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Vichysoisse-de-Calabacin32_mini-600x338.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>El Forner de Alella y Carmen preparan una Vichyssoise de Calabac\u00edn o Crema Fr\u00eda de Calabac\u00edn. Este plato es muy adecuado para cuando llega el calor y nos apetece tomar platos fresquitos que podamos tener preparados en casa con antelaci\u00f3n. INGREDIENTES: ELABORACI\u00d3N: Os aconsejo que ve\u00e1is el v\u00eddeo de esta riqu\u00edsima sopa fr\u00eda o vichyssoise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11859,"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":"set","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":[4861,4981],"class_list":["post-1781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-vichyssoise","tag-vichyssoise-de-calabacin"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1781","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=1781"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1781\/revisions"}],"predecessor-version":[{"id":13072,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1781\/revisions\/13072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11859"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}