{"id":181490,"title":"Sup\u0103 de sparanghel cu sos olandez","modified":"2026-10-03T06:46:11+02:00","plain":"O sup\u0103 de sparanghel cu sos olandez: apa \u00een care a fiert sparanghelul, strecurat\u0103 \u0219i legat\u0103 la blender cu un sos olandez, f\u0103r\u0103 f\u0103in\u0103 sau sm\u00e2nt\u00e2n\u0103.\n\n\n\nUn strop de l\u0103m\u00e2ie \u00eenvioreaz\u0103 untul cald, verde\u021burile tocate fin parfumeaz\u0103 supa din bol, iar sparanghelul \u00eei d\u0103 o arom\u0103 vegetal\u0103 delicat\u0103. Aceast\u0103 sup\u0103 are la baz\u0103 apa strecurat\u0103 \u00een care a fiert sparanghelul, \u00eembog\u0103\u021bit\u0103 cu un sos olandez emulsionat cu blenderul vertical, pentru o textur\u0103 fin\u0103, f\u0103r\u0103 f\u0103in\u0103 sau sm\u00e2nt\u00e2n\u0103. Calcula\u021bi 30 de minute \u00een total pentru 4 por\u021bii \u0219i preg\u0103ti\u021bi o oal\u0103, un recipient \u00eenalt \u0219i \u00eengust \u0219i un blender vertical. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 al\u0103turi de supele \u0219i salatele mele keto.\n\n\n\nCe este supa de sparanghel cu sos olandez?\n\n\n\nDenumirea face referire la tehnic\u0103: un sos olandez leag\u0103 supa. Aceasta r\u0103m\u00e2ne fluid\u0103, cu o textur\u0103 fin\u0103. Firele de sparanghel se fierb \u00eentregi, iar apa de fierbere p\u0103streaz\u0103 cea mai mare parte a aromei. Baza se prepar\u0103 din 1 litru de ap\u0103 \u00een care au fiert 500 p\u00e2n\u0103 la 750 g de sparanghel; cojile \u0219i capetele t\u0103iate se las\u0103 la infuzat, apoi se \u00eendep\u0103rteaz\u0103 prin strecurare. Concentratul de sup\u0103 pudr\u0103, dozat pentru 1 litru, aduce sare, un gust rotund \u0219i consisten\u021b\u0103, ca \u00een alte supe \u0219i supe de baz\u0103.\n\n\n\nPentru legare se folosesc 6 g\u0103lbenu\u0219uri, sucul unei l\u0103m\u00e2i \u0219i 300 g de unt topit sau clarifiat, emulsionate \u00eentr-un recipient \u00eenalt cu blenderul vertical p\u00e2n\u0103 c\u00e2nd compozi\u021bia se \u00eengroa\u0219\u0103 \u0219i se deschide la culoare, apoi diluate cu pu\u021bin\u0103 sup\u0103 fierbinte \u0219i \u00eencorporate \u00een mai multe tran\u0219e. Supa trebuie s\u0103 fie fierbinte, dar s\u0103 nu clocoteasc\u0103 niciodat\u0103, pentru a p\u0103stra emulsia \u0219i a evita coagularea g\u0103lbenu\u0219urilor. La servire, 2 fire de sparanghel p\u0103strate deoparte, t\u0103iate \u00een buc\u0103\u021bi, adaug\u0103 textur\u0103, iar cep\u0219oara \u0219i p\u0103trunjelul proasp\u0103t aduc o not\u0103 de prospe\u021bime.\n\n\n\nPe aceea\u0219i tem\u0103: Salat\u0103 de sfecl\u0103 ro\u0219ie.\n\n\n\nPrincipiul re\u021betei\n\n\n\nAceast\u0103 variant\u0103 valorific\u0103 resturile de calitate. Dup\u0103 fierberea sparanghelului, apa p\u0103streaz\u0103 mult\u0103 arom\u0103, mai ales dac\u0103 \u00een ea au fost l\u0103sate la infuzat cojile \u0219i capetele. \u00cen loc s\u0103 arunc\u0103m aceast\u0103 zeam\u0103, o strecur\u0103m, \u00eei intensific\u0103m gustul, apoi o leg\u0103m cu un sos olandez. Rezultatul face parte din categoria supelor legate prin emulsie: g\u0103lbenu\u0219urile stabilizeaz\u0103 untul \u00een faza apoas\u0103, iar aciditatea l\u0103m\u00e2ii echilibreaz\u0103 bog\u0103\u021bia gustului. Aceast\u0103 bog\u0103\u021bie se potrive\u0219te cu un contrast crocant, o salat\u0103 de cicoare crea\u021b\u0103 sau de andive ori c\u00e2teva chipsuri sub\u021biri de br\u00e2nz\u0103 al\u0103turi.\n\n\n\nIngredientele principale\n\n\n\nApa \u00een care a fiert sparanghelul, 1 litru, formeaz\u0103 baza aromatic\u0103: preparat\u0103 cu 500 p\u00e2n\u0103 la 750 g de sparanghel, inclusiv coji \u0219i capete, ea capteaz\u0103 gustul f\u0103r\u0103 s\u0103 aduc\u0103 fibre. Concentratul de sup\u0103 pudr\u0103, dozat pentru 1 litru, aduce savoare s\u0103rat\u0103, umami \u0219i un gust mai bine definit; compozi\u021bia sa merit\u0103 verificat\u0103 \u00een privin\u021ba s\u0103rii, zaharurilor, amidonului \u0219i alergenilor. Cele 2 fire de sparanghel fierte, t\u0103iate \u00een ultimul moment, reafirm\u0103 prezen\u021ba legumei.\n\n\n\nPentru varietate: Avgolemono keto.\n\n\n\nCele 6 g\u0103lbenu\u0219uri asigur\u0103 emulsia \u0219i o textur\u0103 fin\u0103, la fel ca \u00een anumite preparate cu ou\u0103, precum crema de ou\u0103 la air fryer. Cele 300 g de unt, topit f\u0103r\u0103 a se rumeni, aduc consisten\u021b\u0103, luciu \u0219i bog\u0103\u021bie; de preferat se folose\u0219te unt de la vaci hr\u0103nite cu iarb\u0103 sau unt clarifiat, cu acela\u0219i rol aromatic ca \u00een orezul cu unt. Sucul unei l\u0103m\u00e2i ajut\u0103 la emulsionare \u0219i contrabalanseaz\u0103 untul, iar pentru o variant\u0103 s\u0103rac\u0103 \u00een histamin\u0103, acesta se \u00eenlocuie\u0219te cu 4 linguri de o\u021bet alb sau de mere. Cep\u0219oara \u0219i p\u0103trunjelul proasp\u0103t adaug\u0103 parfum \u0219i culoare, a\u0219a cum arat\u0103 untul cu cep\u0219oar\u0103 \u00eentr-o baz\u0103 gras\u0103.\n\n\n\nReu\u0219it\u0103, textur\u0103 \u0219i servire\n\n\n\nReu\u0219ita \u00eencepe cu o zeam\u0103 limpede \u0219i aromat\u0103: apa de fierbere se folose\u0219te imediat sau se p\u0103streaz\u0103 o noapte la rece \u00eempreun\u0103 cu cojile, apoi se strecoar\u0103 \u00eenainte de a ad\u0103uga concentratul de sup\u0103 pudr\u0103 \u0219i de a o aduce la fierbere. Dup\u0103 aceea, focul se men\u021bine mic. Untul se tope\u0219te f\u0103r\u0103 s\u0103 se coloreze; poate face pu\u021bin\u0103 spum\u0103, dar nu trebuie s\u0103 se rumeneasc\u0103. \u00centr-un recipient \u00eenalt, mixa\u021bi g\u0103lbenu\u0219urile cu sucul de l\u0103m\u00e2ie sau cu o\u021betul p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103 \u0219i se deschid la culoare, apoi \u00eencorpora\u021bi untul lent, pentru un sos fin \u0219i lucios, f\u0103r\u0103 aspect granulat.\n\n\n\nDescoperi\u021bi \u0219i: Tom kha keto cu ciuperci.\n\n\n\n\u00cenainte de a ad\u0103uga sosul olandez \u00een sup\u0103, apropia\u021bi temperaturile: dilua\u021bi sosul cu pu\u021bin\u0103 sup\u0103 fierbinte, apoi \u00eencorpora\u021bi-l \u00een restul supei \u00een mai multe tran\u0219e, amestec\u00e2nd; compozi\u021bia devine opac\u0103 \u0219i catifelat\u0103, r\u0103m\u00e2n\u00e2nd totu\u0219i fluid\u0103. Servi\u021bi \u00een 4 boluri, cu sparanghelul p\u0103strat deoparte \u0219i verde\u021burile, al\u0103turi de o salat\u0103 de andive sau de cicoare crea\u021b\u0103, pentru contrast. Supa se leag\u0103 \u00een ultimul moment \u0219i se serve\u0219te imediat; re\u00eenc\u0103lzirea se face lent, f\u0103r\u0103 a o aduce la fierbere. \u00cengro\u0219area g\u0103lbenu\u0219urilor nu garanteaz\u0103 g\u0103tirea lor complet\u0103; folosi\u021bi g\u0103lbenu\u0219uri pasteurizate pentru persoanele vulnerabile. O por\u021bie furnizeaz\u0103 2 g de carbohidra\u021bi ne\u021bi, p\u00e2n\u0103 la aproximativ 6 g \u00een func\u021bie de concentratul de sup\u0103, \u0219i r\u0103m\u00e2ne bogat\u0103 caloric, cu 645 kcal.\n\n\n\nAlte preparate de acela\u0219i tip se g\u0103sesc printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tSup\u0103 de sparanghel \u00een stil olandez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 litru de ap\u0103 \u00een care a fiert sparanghelul (ob\u021binut\u0103 prin fierberea a 500 p\u00e2n\u0103 la 750 de grame de sparanghel)sup\u0103 concentrat\u0103 pudr\u0103 (pentru 1 litru)2 tije de sparanghel (fierte)6 g\u0103lbenu\u0219uri300 g de unt (din lapte de la vaci hr\u0103nite cu iarb\u0103) (sau de unt clarificat)Sucul de la o l\u0103m\u00e2iearpagic (proasp\u0103t) (pentru decor)p\u0103trunjel (proasp\u0103t) (pentru decor)Pentru o variant\u0103 cu con\u021binut sc\u0103zut de histamin\u01034 linguri o\u021bet alb sau o\u021bet de mere (F\u0102R\u0102 l\u0103m\u00e2ie)\t\n\t\n\t\tPreg\u0103tiri preliminareDup\u0103 fierberea a 500 p\u00e2n\u0103 la 750 de grame de sparanghel, se ob\u021bine aproximativ un litru de ap\u0103 de fierbere (cu cojile \u0219i capetele \u00eenc\u0103 \u00een ea). Folosi\u021bi aceast\u0103 ap\u0103 imediat pentru sup\u0103 sau p\u0103stra\u021bi-o peste noapte la frigider. \u00cen acest caz, l\u0103sa\u021bi \u00een lichid cojile \u0219i capetele care au fiert \u00eempreun\u0103 cu sparanghelul.Probabil a\u021bi p\u0103strat \u0219i 2 sau mai multe tije de sparanghel: folosi\u021bi-le doar c\u00e2nd restul supei este gata.Sup\u0103 de baz\u0103Strecura\u021bi apa de fierbere pentru a \u00eendep\u0103rta toate cojile \u0219i capetele.Aduce\u021bi apa de fierbere la clocot \u00eempreun\u0103 cu supa concentrat\u0103 pudr\u0103. Apoi reduce\u021bi focul: supa poate fi fierbinte, dar nu prea tare (doar pu\u021bin peste temperatura de servire).Sos olandezTopi\u021bi untul \u00eentr-o cr\u0103ticioar\u0103. L\u0103sa\u021bi-l s\u0103 fac\u0103 pu\u021bin\u0103 spum\u0103, dar \u00een niciun caz s\u0103 se rumeneasc\u0103. L\u0103sa\u021bi-l s\u0103 se r\u0103coreasc\u0103 pu\u021bin, av\u00e2nd grij\u0103 s\u0103 r\u0103m\u00e2n\u0103 cald \u0219i lichid.Separa\u021bi g\u0103lbenu\u0219urile de albu\u0219uri. Nu folosi\u021bi albu\u0219urile. Pune\u021bi g\u0103lbenu\u0219urile \u00een recipientul blenderului vertical \u0219i ad\u0103uga\u021bi sucul de l\u0103m\u00e2ie sau o\u021betul.Mixa\u021bi cu blenderul vertical \u00een recipient p\u00e2n\u0103 c\u00e2nd g\u0103lbenu\u0219urile se \u00eengroa\u0219\u0103 \u0219i se deschid la culoare. Ad\u0103uga\u021bi apoi \u00eencet untul, continu\u00e2nd s\u0103 mixa\u021bi.Ad\u0103uga\u021bi pu\u021bin\u0103 sup\u0103 de baz\u0103 \u00een sos (pentru a apropia temperaturile). \u00cencorpora\u021bi apoi sosul \u00een supa de baz\u0103 \u00een mai multe tran\u0219e, amestec\u00e2nd.T\u0103ia\u021bi \u00een buc\u0103\u021bi sparanghelul p\u0103strat deoparte. \u00cemp\u0103r\u021bi\u021bi supa \u00een 4 farfurii, apoi distribui\u021bi buc\u0103\u021bile de sparanghel \u00een farfurii. Decora\u021bi cu arpagic \u0219i p\u0103trunjel.\t\n\t\n\t\tUstensile: oal\u0103, crati\u021b\u0103 \u0219i bol, blender vertical.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=181490"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181490\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178741"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}