{"id":186670,"title":"Sup\u0103 de ardei cop\u021bi","modified":"2026-10-06T09:17:39+02:00","plain":"O sup\u0103 fin\u0103 de ardei ro\u0219u \u0219i usturoi cop\u021bi la cuptor, cu sup\u0103 de baz\u0103 aromatizat\u0103 cu salvie, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103 sau f\u0103in\u0103.\n\n\n\nUn ardei ro\u0219u se \u00eenmoaie \u00een cuptor \u00een timp ce o c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi se coace \u00een coaj\u0103, iar buc\u0103t\u0103ria se umple de o arom\u0103 dulceag\u0103, de copt. Pasate cu o sup\u0103 de baz\u0103 aromatizat\u0103 cu salvie, acestea dau o sup\u0103 fin\u0103, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103, f\u0103in\u0103 sau amidon. Pentru un bol, calcula\u021bi aproximativ 45 de minute de g\u0103tire, pentru o sup\u0103 s\u0103rac\u0103 \u00een carbohidra\u021bi. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de supe \u0219i salate keto.\n\n\n\nCe este supa de ardei cop\u021bi?\n\n\n\nSupa de ardei cop\u021bi porne\u0219te de la o idee simpl\u0103: s\u0103 l\u0103sa\u021bi ardeiul ro\u0219u s\u0103 \u00ee\u0219i concentreze gustul \u00een cuptor \u00eenainte de a-l pasa cu un lichid savuros. Coaja se \u00eencre\u021be\u0219te, pulpa se \u00eenmoaie, iar gustul devine mai dulce dec\u00e2t prin fierbere \u00een ap\u0103. Iubitorii de supe de legume cu textur\u0103 m\u0103t\u0103soas\u0103 vor g\u0103si aici o variant\u0103 care pune esen\u021bialul \u00een valoare.\n\n\n\nArdeiul copt \u0219i apoi cur\u0103\u021bat de coaj\u0103 este baza supei, iar miezul unei c\u0103p\u0103\u021b\u00e2ni de usturoi coapte \u00een coaj\u0103 \u00eei \u00eendulce\u0219te gustul. Supa de baz\u0103 asigur\u0103 lichidul, sarea \u0219i o not\u0103 de umami: de pui, de vit\u0103 sau de oase, eventual sub form\u0103 de pudr\u0103, diluat\u0103 \u00een 250 ml de ap\u0103. Consisten\u021ba vine chiar de la legume, f\u0103r\u0103 cartofi sau sm\u00e2nt\u00e2n\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Salat\u0103 de n\u0103ut cu ton.\n\n\n\nO baz\u0103 de ardei \u0219i usturoi cop\u021bi\n\n\n\nCoacerea ardeiului \u00eenainte de pasare schimb\u0103 totul: c\u0103ldura uscat\u0103 \u00eenmoaie pulpa, concentreaz\u0103 gustul \u0219i u\u0219ureaz\u0103 \u00eendep\u0103rtarea cojii. Sp\u0103la\u021bi \u0219i usca\u021bi bine ardeiul pentru a nu ad\u0103uga ap\u0103 \u0219i l\u0103sa\u021bi codi\u021ba \u00een timpul coacerii, fiindc\u0103 v\u0103 va ajuta s\u0103 \u00eel \u021bine\u021bi apoi. Dup\u0103 5 p\u00e2n\u0103 la 10 minute de odihn\u0103, \u00eel ve\u021bi putea manevra mai u\u0219or.\n\n\n\nC\u0103p\u0103\u021b\u00e2na de usturoi r\u0103m\u00e2ne \u00een coaj\u0103: unge\u021bi cu ulei suprafe\u021bele t\u0103iate, \u00eenveli\u021bi-o \u00een folie de aluminiu, apoi coace\u021bi-o p\u00e2n\u0103 c\u00e2nd c\u0103\u021beii se transform\u0103 \u00een piure la ap\u0103sare. Salvia completeaz\u0103 aromele legumelor coapte f\u0103r\u0103 s\u0103 acopere gustul ardeiului. Textura cremoas\u0103 vine de la ardeiul \u0219i usturoiul pasate, nu de la un agent de \u00eengro\u0219are.\n\n\n\nIngredientele principale\n\n\n\nUn ardei ro\u0219u d\u0103 culoarea, aroma principal\u0103 \u0219i consisten\u021ba supei. Dup\u0103 coacere, coaja se \u00eendep\u0103rteaz\u0103 u\u0219or, iar pulpa devine suficient de fraged\u0103 pentru a da consisten\u021b\u0103 la pasare. \u00cendep\u0103rta\u021bi coaja \u0219i semin\u021bele pentru a evita buc\u0103\u021belele \u00eentr-o sup\u0103 menit\u0103 s\u0103 fie foarte fin\u0103.\n\n\n\nPentru varietate: Salat\u0103 de varz\u0103 asiatic\u0103.\n\n\n\nO c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi coapt\u0103 \u00een coaj\u0103 devine fraged\u0103 \u0219i aproape dulce, cu un gust mai bl\u00e2nd dec\u00e2t usturoiul crud, iar miezul poate fi scos prin ap\u0103sare dup\u0103 ce s-a copt complet. Cei 250 ml de sup\u0103 de baz\u0103, de pui, de vit\u0103 sau de oase, pun \u00een valoare aromele \u0219i aduc sare \u0219i umami; calitatea lor conteaz\u0103 cu at\u00e2t mai mult cu c\u00e2t lista ingredientelor este scurt\u0103.\n\n\n\nO linguri\u021b\u0103 de salvie uscat\u0103 sau trei frunze proaspete completeaz\u0103 dulcea\u021ba ardeiului cu o not\u0103 ierboas\u0103. O jum\u0103tate de lingur\u0103 de ulei de m\u0103sline extravirgin d\u0103 arom\u0103 \u0219i ajut\u0103 suprafe\u021bele t\u0103iate ale usturoiului s\u0103 se coac\u0103 f\u0103r\u0103 s\u0103 se usuce. O cantitate mic\u0103 este suficient\u0103, deoarece textura nu depinde de gr\u0103sime.\n\n\n\nDescoperi\u021bi \u0219i: Salat\u0103 de pepene ro\u0219u cu feta.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nCalcula\u021bi 45 de minute la 200 \u00b0C. Ardeiul trebuie s\u0103 fie \u00eenmuiat, cu coaja \u00eencre\u021bit\u0103 \u0219i desprins\u0103 de pulp\u0103, cu c\u00e2teva zone rumenite care intensific\u0103 gustul de copt; usturoiul trebuie s\u0103 cedeze la ap\u0103sarea cu degetul. Ad\u0103uga\u021bi apoi supa de baz\u0103 \u0219i salvia, aduce\u021bi la fierbere, apoi pasa\u021bi cu blenderul vertical p\u00e2n\u0103 ob\u021bine\u021bi o sup\u0103 fin\u0103 \u0219i fluid\u0103.\n\n\n\nCu aceia\u0219i ardei cop\u021bi, prepara\u021bi re\u021beta mea de pesto rosso cu ardei cop\u021bi.\n\n\n\nPentru un plus de iu\u021beal\u0103, iat\u0103 re\u021beta mea de harissa de cas\u0103.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\nServi\u021bi supa fierbinte, f\u0103r\u0103 adaosuri cu gust prea puternic, care ar acoperi ardeiul. Pentru o mas\u0103 complet\u0103 \u0219i s\u0103rac\u0103 \u00een carbohidra\u021bi, ad\u0103uga\u021bi ou\u0103, piept de pui sau o salat\u0103 de varz\u0103. O por\u021bie con\u021bine 8 g de carbohidra\u021bi ne\u021bi; supa se p\u0103streaz\u0103 la frigider \u00eentr-un recipient \u00eenchis ermetic, se re\u00eenc\u0103lze\u0219te \u00een crati\u021b\u0103 \u0219i se poate congela \u00een por\u021bii.\n\n\n\n\n\n\tSup\u0103 de ardei cop\u021bi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 ml de sup\u0103 de baz\u0103 de pui (sau din oase de pui)sau sup\u0103 de baz\u0103 de vit\u0103 (sau din oase de vit\u0103)sau sup\u0103 de oase pudr\u0103 (cu 250 ml de ap\u0103)1 ardei gras ro\u0219u1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi1 linguri\u021b\u0103 de salvie uscat\u0103 (sau 3 frunze de salvie proasp\u0103t\u0103)0.5 lingur\u0103 de ulei de m\u0103sline extravirgin\t\n\t\n\t\tCoacerea ardeiului \u0219i a usturoiului \u00een coaj\u0103Pre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.Sp\u0103la\u021bi ardeiul \u0219i usca\u021bi-l. L\u0103sa\u021bi codi\u021ba la locul ei, pentru a putea apuca ardeiul mai t\u00e2rziu.\u00cendep\u0103rta\u021bi cojile exterioare ale c\u0103p\u0103\u021b\u00e2nii de usturoi, dar l\u0103sa\u021bi to\u021bi c\u0103\u021beii prin\u0219i laolalt\u0103 \u0219i \u00eentregi. T\u0103ia\u021bi v\u00e2rful tuturor c\u0103\u021beilor. Turna\u021bi pu\u021bin ulei pe suprafe\u021bele t\u0103iate. \u00cenveli\u021bi c\u0103p\u0103\u021b\u00e2na de usturoi \u00een folie de aluminiu.Pune\u021bi ardeiul \u00een vasul pentru cuptor. A\u0219eza\u021bi al\u0103turi c\u0103p\u0103\u021b\u00e2na de usturoi \u00eenvelit\u0103 \u00een folie. Introduce\u021bi vasul \u00een cuptor \u0219i seta\u021bi temporizatorul la 45 de minute.Sup\u0103Scoate\u021bi vasul din cuptor dup\u0103 45 de minute \u0219i l\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103. Sunt suficiente 5 p\u00e2n\u0103 la 10 minute pentru a putea continua f\u0103r\u0103 s\u0103 v\u0103 arde\u021bi m\u00e2inile.\u00cendep\u0103rta\u021bi coaja ardeiului. Scoate\u021bi semin\u021bele. Dac\u0103 este nevoie, cl\u0103ti\u021bi sub jet de ap\u0103. Pune\u021bi ardeiul \u00een oala pentru sup\u0103.Presa\u021bi c\u0103\u021beii pentru a scoate usturoiul din coaj\u0103 \u0219i ad\u0103uga\u021bi-l peste ardei.Ad\u0103uga\u021bi supa de baz\u0103 \u0219i salvia \u0219i aduce\u021bi la fierbere.Pasa\u021bi cu un blender vertical pentru a ob\u021bine o sup\u0103 cremoas\u0103.\t\n\t\n\t\tCoacerea ardeiului \u00eei confer\u0103 o arom\u0103 intens\u0103. Usturoiul copt \u00een coaj\u0103 are o arom\u0103 subtil\u0103 \u0219i profund\u0103, mai pu\u021bin \u00een\u021bep\u0103toare dec\u00e2t cea a usturoiului crud.\nPasarea usturoiului \u0219i a ardeiului \u00eenmuia\u021bi creeaz\u0103 impresia unei supe legate \u0219i cremoase, dar f\u0103r\u0103 agen\u021bi de \u00eengro\u0219are sau sm\u00e2nt\u00e2n\u0103.\nSupa este mai gustoas\u0103 cu o sup\u0103 de oase f\u0103cut\u0103 \u00een cas\u0103, dar \u0219i o sup\u0103 de baz\u0103 pudr\u0103 de bun\u0103 calitate este foarte potrivit\u0103.\nAceast\u0103 re\u021bet\u0103 nu este paleo. Ardeiul face parte din familia solanaceelor.\nUstensile \u0219i echipamente: cuptor la 200 de grade, vas pentru cuptor, oal\u0103 pentru sup\u0103, blender vertical, folie de aluminiu.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186670","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=186670"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186670\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184722"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=186670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=186670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=186670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}