{"id":182155,"title":"Avgolemono keto, sup\u0103 greceasc\u0103 cu ou \u0219i l\u0103m\u00e2ie, f\u0103r\u0103 orez","modified":"2026-10-03T09:09:59+02:00","plain":"O avgolemono ketogenic\u0103: o sup\u0103 greceasc\u0103 cu pui, ou \u0219i l\u0103m\u00e2ie, f\u0103r\u0103 orez sau orzo, dreas\u0103 cu sm\u00e2nt\u00e2n\u0103 \u0219i usturoi copt.\n\n\n\nUn bol de sup\u0103 deschis\u0103 la culoare \u0219i catifelat\u0103, servit\u0103 fierbinte, \u00eembin\u0103 parfumul proasp\u0103t al l\u0103m\u00e2ii, gustul intens al puiului fiert \u00eendelung la foc mic \u0219i dulcea\u021ba usturoiului copt. \u00cen aceast\u0103 versiune ketogenic\u0103 de avgolemono, orezul \u0219i orzo las\u0103 locul unei baze cremoase, aerate cu albu\u0219uri b\u0103tute spum\u0103. Cep\u0219oara \u0219i p\u0103trunjelul adaug\u0103 o not\u0103 proasp\u0103t\u0103. Rezerva\u021bi aproximativ 1 h 15 \u00een total: puiul fierbe domol aproape o or\u0103, iar usturoiul se coace aproximativ 40 de minute, cele dou\u0103 etape put\u00e2nd fi realizate \u00een paralel. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de supe \u0219i salate keto.\n\n\n\nCe este avgolemono?\n\n\n\nCuv\u00e2ntul avgolemono reune\u0219te avgo, oul, \u0219i lemono, l\u0103m\u00e2ia: acest amestec de dres confer\u0103 supei textura fin\u0103 \u0219i aciditatea pronun\u021bat\u0103. \u00cen versiunea clasic\u0103, supa de pas\u0103re se combin\u0103 cu orez sau orzo, care o \u00eengroa\u0219\u0103. Aici, adaptarea ketogenic\u0103 renun\u021b\u0103 la aceste surse de amidon: sm\u00e2nt\u00e2na ofer\u0103 consisten\u021b\u0103, usturoiul copt, stors din coaj\u0103 \u0219i apoi pasat, aduce o dulcea\u021b\u0103 intens\u0103, iar albu\u0219urile b\u0103tute spum\u0103 \u00eei dau lejeritate.\n\n\n\nG\u0103lbenu\u0219urile, b\u0103tute cu zeama de l\u0103m\u00e2ie, se \u00eencorporeaz\u0103 \u00een albu\u0219uri, apoi amestecul se \u00eenc\u0103lze\u0219te treptat cu pu\u021bin\u0103 sup\u0103 fierbinte \u00eenainte de a fi ad\u0103ugat \u00een oal\u0103, pentru o dregere omogen\u0103. Rezultatul r\u0103m\u00e2ne mai fluid dec\u00e2t o sup\u0103 \u00eengro\u0219at\u0103 cu orez, iar puiul desf\u0103cut \u00een f\u00e2\u0219ii aduce textur\u0103 fiec\u0103rei linguri.\n\n\n\nDe \u00eencercat \u0219i: Tom kha keto cu ciuperci.\n\n\n\nOriginea preparatului\n\n\n\nAvgolemono este un preparat clasic al buc\u0103t\u0103riei grece\u0219ti, bazat pe echilibrul dintre sup\u0103, ou \u0219i l\u0103m\u00e2ie: carnea de pas\u0103re aduce profunzime, oul catifelare, iar l\u0103m\u00e2ia \u00eenvioreaz\u0103 gustul printr-o aciditate pronun\u021bat\u0103. Consisten\u021ba sa variaz\u0103 \u00een func\u021bie de adaosul de orez sau orzo, de cantitatea de l\u0103m\u00e2ie \u0219i de textura dorit\u0103. Aceast\u0103 versiune se adapteaz\u0103 unei alimenta\u021bii ketogenice, p\u0103str\u00e2nd totodat\u0103 trioul ou, l\u0103m\u00e2ie \u0219i sup\u0103, \u00eentr-o interpretare cremoas\u0103 \u0219i aromat\u0103, de servit imediat.\n\n\n\nIngredientele principale\n\n\n\nBaza porne\u0219te de la 3 pulpe superioare \u0219i 3 pulpe inferioare de pui, de preferin\u021b\u0103 bio \u0219i provenite de la p\u0103s\u0103ri crescute \u00een aer liber: aceste buc\u0103\u021bi se preteaz\u0103 fierberii domoale, dau o sup\u0103 plin\u0103 de gust \u0219i se desfac \u00een f\u00e2\u0219ii fragede; pielea se \u00eendep\u0103rteaz\u0103 \u00eenainte de fierbere, pentru o sup\u0103 limpede. Puiul fierbe la foc mic \u00een 1 litru de ap\u0103 cu ceap\u0103 ro\u0219ie, \u021belin\u0103 \u0219i dafin: ceapa aduce dulcea\u021b\u0103 \u0219i apoi se \u00eendep\u0103rteaz\u0103, \u021belina ofer\u0103 note vegetale \u0219i, pus\u0103 din nou \u00een baza strecurat\u0103 \u0219i apoi pasat\u0103, pu\u021bin\u0103 consisten\u021b\u0103, iar dafinul adaug\u0103 o arom\u0103 discret\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103: Sup\u0103 de ciuperci cu mascarpone.\n\n\n\nC\u0103p\u0103\u021b\u00e2na de usturoi este esen\u021bial\u0103: stropit\u0103 cu ulei de m\u0103sline, \u00eenvelit\u0103 \u00een folie de aluminiu \u0219i coapt\u0103 la 200 \u00b0C, \u00ee\u0219i pierde iu\u021beala crud\u0103 \u0219i cap\u0103t\u0103 o dulcea\u021b\u0103 delicat\u0103, iar miezul se scoate printr-o simpl\u0103 ap\u0103sare. Cele 4 ou\u0103 dau consisten\u021b\u0103 amestecului de dres: albu\u0219urile se bat \u00eentr-o spum\u0103 ferm\u0103, dar supl\u0103, iar g\u0103lbenu\u0219urile se bat cu zeama unei l\u0103m\u00e2i, care aduce aciditate. Cei 200 ml de sm\u00e2nt\u00e2n\u0103, din lapte sau vegetal\u0103 ne\u00eendulcit\u0103, dau textura catifelat\u0103; cep\u0219oara, p\u0103trunjelul, piperul \u0219i un praf de sare intensific\u0103 gustul \u0219i adaug\u0103 culoare.\n\n\n\nTehnic\u0103 \u0219i servire\n\n\n\nG\u0103tirea se face la foc mic: puiul fierbe domol cu ceapa, \u021belina, dafinul \u0219i supa aproape o or\u0103, c\u00e2teva bule ocazionale fiind suficiente pentru a p\u0103stra supa limpede. Baza strecurat\u0103 se reune\u0219te cu \u021belina p\u0103strat\u0103 deoparte \u0219i miezul de usturoi copt, apoi se paseaz\u0103; sm\u00e2nt\u00e2na se \u00eencorporeaz\u0103 la foc mic, f\u0103r\u0103 s\u0103 dea \u00een clocot, iar \u00eenainte de ad\u0103ugarea ou\u0103lor, baza trebuie s\u0103 fie doar pu\u021bin mai fierbinte dec\u00e2t temperatura de servire. Pentru a evita coagularea, \u00eenc\u0103lzi\u021bi ou\u0103le treptat: peste albu\u0219urile b\u0103tute spum\u0103 \u0219i amestecate cu g\u0103lbenu\u0219urile \u0219i l\u0103m\u00e2ia, ad\u0103uga\u021bi pu\u021bin\u0103 sup\u0103 fierbinte, amestec\u00e2nd cu telul, o dat\u0103 sau de dou\u0103 ori, \u00eenainte de a \u00eencorpora totul \u00een oal\u0103.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Salat\u0103 greceasc\u0103.\n\n\n\nAlbu\u0219urile trebuie s\u0103 formeze o spum\u0103 ferm\u0103 \u0219i supl\u0103, f\u0103r\u0103 s\u0103 devin\u0103 uscate; dup\u0103 ad\u0103ugarea ou\u0103lor, amesteca\u021bi delicat cu lingura, apoi pune\u021bi la loc puiul desf\u0103cut \u00een f\u00e2\u0219ii. Gusta\u021bi \u00eenainte de a ad\u0103uga sare sau piper, deoarece supa poate fi deja asezonat\u0103. Supa se serve\u0219te imediat, pres\u0103rat\u0103 cu cep\u0219oar\u0103 \u0219i p\u0103trunjel. Fiecare por\u021bie con\u021bine 4 g de carbohidra\u021bi ne\u021bi, iar re\u021beta este pentru 6 persoane. Se p\u0103streaz\u0103 p\u00e2n\u0103 la 2 zile la frigider, de preferin\u021b\u0103 f\u0103r\u0103 a o re\u00eenc\u0103lzi, pentru a-i p\u0103stra textura; o salat\u0103 de castrave\u021bi cu feta aduce o not\u0103 crocant\u0103.\n\n\n\nPentru alte idei s\u0103race \u00een carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tAvgolemono keto (f\u0103r\u0103 orez)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 pulpe superioare de pui (bio, crescut \u00een aer liber)3 pulpe inferioare de pui (bio, crescut \u00een aer liber)1 litru de ap\u01031 ceap\u0103 ro\u0219ie1-2 tije de \u021belin\u0103 apio3 foi de dafin1 litru de sup\u0103 de baz\u01031 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi4 ou\u01031 l\u0103m\u00e2ie200 ml de sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit (din lapte sau vegetal\u0103)arpagic (proasp\u0103t)p\u0103trunjel (proasp\u0103t)Un praf de piper negruUn praf de sare (din Marea Celtic\u0103)\t\n\t\n\t\tSupa de baz\u0103Aduce\u021bi la fierbere o oal\u0103 cu ap\u0103. \u00cendep\u0103rta\u021bi pielea de pe pui.Ad\u0103uga\u021bi puiul, ceapa \u0219i \u021belina apio t\u0103iate \u00een buc\u0103\u021bi mari, foile de dafin \u0219i supa concentrat\u0103 pudr\u0103. Reduce\u021bi focul \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproape o or\u0103. Este suficient s\u0103 apar\u0103 c\u00e2te o bul\u0103 mic\u0103 din c\u00e2nd \u00een c\u00e2nd.UsturoiulPre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.T\u0103ia\u021bi v\u00e2rfurile tuturor c\u0103\u021beilor dintr-o c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi. L\u0103sa\u021bi restul c\u0103\u021beilor intac\u021bi \u0219i prin\u0219i de c\u0103p\u0103\u021b\u00e2n\u0103. \u00cendep\u0103rta\u021bi foile exterioare ale c\u0103p\u0103\u021b\u00e2nii. L\u0103sa\u021bi cojile din jurul c\u0103\u021beilor. Turna\u021bi deasupra pu\u021bin ulei de m\u0103sline cu gust delicat \u0219i \u00eenveli\u021bi \u00een folie de aluminiu.Da\u021bi la cuptor aproximativ 40 de minute. L\u0103sa\u021bi apoi s\u0103 se r\u0103ceasc\u0103 \u00een folia de aluminiu.Baza supeiScoate\u021bi puiul din supa de baz\u0103. Strecura\u021bi restul. Pune\u021bi \u021belina apio \u00eenapoi. Arunca\u021bi ceapa \u0219i dafinul. Ad\u0103uga\u021bi usturoiul copt. Pentru aceasta, stoarce\u021bi pur \u0219i simplu \u00eentreaga c\u0103p\u0103\u021b\u00e2n\u0103. Pasa\u021bi cu blenderul.Desface\u021bi carnea de pui \u00een f\u00e2\u0219ii mici. Pune\u021bi deoparte pentru moment.Ad\u0103uga\u021bi sm\u00e2nt\u00e2na \u00een supa de baz\u0103 \u0219i pune\u021bi din nou pe foc mic. Trebuie doar s\u0103 men\u021bine\u021bi supa cald\u0103, la o temperatur\u0103 pu\u021bin mai mare dec\u00e2t cea de servire. Nu o aduce\u021bi din nou la fierbere. Oul va fi ad\u0103ugat pu\u021bin mai t\u00e2rziu, iar supa nu trebuie s\u0103 fie prea fierbinte atunci.Ou\u0103leSepara\u021bi albu\u0219urile de g\u0103lbenu\u0219uri. Ad\u0103uga\u021bi zeama de l\u0103m\u00e2ie peste g\u0103lbenu\u0219uri \u0219i bate\u021bi.Bate\u021bi albu\u0219urile spum\u0103. Nu trebuie s\u0103 fie la fel de ferme ca pentru bezele \u0219i nici s\u0103 formeze v\u00e2rfuri bine definite. C\u00e2nd formeaz\u0103 o spum\u0103 ferm\u0103, dar \u00eenc\u0103 supl\u0103, \u0219i \u0219i-au dublat\/triplat aproximativ volumul, sunt gata.Ad\u0103uga\u021bi g\u0103lbenu\u0219urile cu zeama de l\u0103m\u00e2ie peste albu\u0219uri, b\u0103t\u00e2nd continuu. Ad\u0103uga\u021bi pu\u021bin\u0103 sup\u0103 de baz\u0103 fierbinte. Bate\u021bi din nou. Repeta\u021bi \u00eenc\u0103 o dat\u0103 sau de dou\u0103 ori. Astfel, oul se poate \"obi\u0219nui\" cu temperatura supei de baz\u0103 \u0219i poate fi ad\u0103ugat \u00een oal\u0103 f\u0103r\u0103 probleme.Turna\u021bi apoi amestecul de ou\u0103 \u00een oala cu sup\u0103 de baz\u0103 \u0219i amesteca\u021bi u\u0219or cu o lingur\u0103.Ad\u0103uga\u021bi puiul.La final, ad\u0103uga\u021bi arpagicul \u0219i p\u0103trunjelul. \u0218i, eventual, pu\u021bin\u0103 sare \u0219i piper. De altfel, dup\u0103 p\u0103rerea mea, aici nu sunt neap\u0103rat necesare.\t\n\t\n\t\tEste de preferat s\u0103 nu re\u00eenc\u0103lzi\u021bi supa. P\u0103stra\u021bi la frigider cel mult 2 zile.\nSfaturi \u0219i trucuri pentru a bate albu\u0219urile spum\u0103:\n\u00cen timpul preg\u0103tirii, este important ca albu\u0219urile s\u0103 nu intre \u00een contact cu gr\u0103sime sau g\u0103lbenu\u0219.\nPentru a v\u0103 asigura de acest lucru, cur\u0103\u021ba\u021bi un bol mare \u0219i unul mic (de preferat, niciunul din plastic). Asigura\u021bi-v\u0103 c\u0103 ambele sunt complet lipsite de urme de gr\u0103sime. Dac\u0103 ave\u021bi \u00eendoieli, unge\u021bi-le pe am\u00e2ndou\u0103 cu zeam\u0103 de l\u0103m\u00e2ie, cl\u0103ti\u021bi-le cu ap\u0103 fierbinte \u0219i usca\u021bi-le cu h\u00e2rtie absorbant\u0103. Dac\u0103 este nevoie, proceda\u021bi la fel \u0219i cu telul\/paletele mixerului.\nDac\u0103 pune\u021bi totul pu\u021bin la frigider, de multe ori ve\u021bi ob\u021bine rezultate mai bune. Nu este \u00eens\u0103 strict necesar.\nPrimul bol trebuie s\u0103 fie suficient de mare pentru a bate albu\u0219urile \u00een el. Pentru a separa albu\u0219urile de g\u0103lbenu\u0219uri, folosi\u021bi al doilea bol, cel mic. Cel mai practic este s\u0103 separa\u021bi albu\u0219ul deasupra acestui bol mic; dac\u0103 opera\u021biunea reu\u0219e\u0219te, turna\u021bi albu\u0219ul \u00een bolul mare, ou cu ou. Dac\u0103 nu reu\u0219e\u0219te, de exemplu pentru c\u0103 \u00een el cad g\u0103lbenu\u0219 sau buc\u0103\u021bi de coaj\u0103, va trebui s\u0103 arunca\u021bi doar 1 albu\u0219. Dac\u0103 pune\u021bi totul direct \u00een bolul mare, sunt \u0219anse mari ca tocmai la ultimul ou s\u0103 se \u00eent\u00e2mple ceva\u2026\nPune\u021bi g\u0103lbenu\u0219urile \u00eentr-un al treilea bol mic, care nu trebuie s\u0103 fie neap\u0103rat lipsit de urme de gr\u0103sime.\nEchipament: cuptor la 200 de grade, oal\u0103 pentru sup\u0103, blender vertical \u0219i mixer electric, sit\u0103 sau strecur\u0103toare, diverse recipiente \u0219i boluri mici.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/182155","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=182155"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/182155\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178871"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=182155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=182155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=182155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}