{"id":193098,"title":"Sup\u0103 de dovleac","modified":"2026-10-26T08:30:21+01:00","plain":"O sup\u0103-crem\u0103 din dovleac \u0219i cartofi fier\u021bi \u00een ap\u0103, pasa\u021bi cu sm\u00e2nt\u00e2n\u0103 fermentat\u0103, servit\u0103 cu semin\u021be de dovleac pr\u0103jite.\n\n\n\nPlou\u0103 de diminea\u021b\u0103, se \u00eentunec\u0103 \u00eenainte de ora 18 \u0219i parc\u0103 ne dorim un bol pe care s\u0103-l \u021binem cu ambele m\u00e2ini. Aceast\u0103 sup\u0103-crem\u0103 ne \u00eent\u00e2mpin\u0103 cu un portocaliu viu, o textur\u0103 fin\u0103 \u0219i gustul bl\u00e2nd, aproape dulceag al dovleacului. \n\n\n\nO spiral\u0103 de sm\u00e2nt\u00e2n\u0103 bine r\u0103cit\u0103 se tope\u0219te \u00een supa fierbinte, iar semin\u021bele de dovleac pr\u0103jite trosnesc \u00eentre din\u021bi. Trei legume \u0219i pu\u021bin\u0103 nuc\u0219oar\u0103, \u0219i tot ajungem s\u0103 r\u0103zuim fundul bolului.\n\n\n\nVarianta ei \u00eenrudit\u0103 se g\u0103te\u0219te cu tot cu coaj\u0103 : supa de dovleac Hokkaido\n\n\n\nCe este supa de dovleac ?\n\n\n\nEste supa-crem\u0103 de dovleac de zi cu zi din Fran\u021ba, una dintre supele de legume preg\u0103tite din octombrie p\u00e2n\u0103 la sf\u00e2r\u0219itul iernii. Dovleacul, cartofii \u0219i o ceap\u0103 fierb \u00een ap\u0103, apoi se paseaz\u0103 cu sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103. Piperul \u0219i nuc\u0219oara ras\u0103 sunt singurele condimente. La servire, fiecare bol se garnise\u0219te cu o lingur\u0103 de sm\u00e2nt\u00e2n\u0103 \u00een spiral\u0103 \u0219i semin\u021be de dovleac pr\u0103jite.\n\n\n\n\u00cen buc\u0103t\u0103ria francez\u0103 se face diferen\u021ba \u00eentre dovleacul comestibil \u0219i cel de Halloween. Dovleacul de Halloween (Cucurbita pepo) are pulpa apoas\u0103 \u0219i fibroas\u0103, fiind folosit mai ales pentru felinarele de Halloween. Dovleacul comestibil (Cucurbita maxima), mai turtit, are pulpa dens\u0103 \u0219i dulce \u0219i d\u0103 o sup\u0103-crem\u0103 groas\u0103, foarte diferit\u0103 de zeama limpede a unei supe de dovleac de cear\u0103.\n\n\n\nDe la supele lui La Varenne la supa-crem\u0103 de zi cu zi\n\n\n\nDovlecii provin din America \u0219i ajung \u00een Europa \u00een secolul al XVI-lea, dup\u0103 c\u0103l\u0103toriile lui Cristofor Columb. \u00cen 1651, Fran\u00e7ois Pierre de La Varenne public\u0103 Buc\u0103tarul francez, cu dou\u0103 supe de dovleac, una cu unt, cealalt\u0103 cu lapte, servite peste p\u00e2ine pr\u0103jit\u0103.\n\n\n\nDovleacul \u00ee\u0219i face loc \u0219i \u00eentr-o lasagna cu pui \u0219i roquefort, f\u0103r\u0103 paste\n\n\n\nGr\u0103dinarii francezi selec\u021bioneaz\u0103 apoi soiuri de dovleac cu pulpa mai dens\u0103, precum Rouge vif d\u2019\u00c9tampes, v\u00e2ndut \u0219i ast\u0103zi \u00een pie\u021be toamna. Cartoful \u00eenlocuie\u0219te treptat p\u00e2inea pentru a \u00eengro\u0219a supa. La fel ca supa de ceap\u0103 gratinat\u0103, este o sup\u0103 pentru sezonul rece, preg\u0103tit\u0103 din legume ieftine, \u00eentr-o singur\u0103 crati\u021b\u0103.\n\n\n\nIngredientele principale ale supei de dovleac\n\n\n\n\n\n\n\nO felie zdrav\u0103n\u0103 de dovleac, de aproximativ 750 g, formeaz\u0103 baza : se cur\u0103\u021b\u0103 de coaj\u0103 \u0219i se \u00eendep\u0103rteaz\u0103 semin\u021bele \u0219i fibrele. Doi cartofi medii \u00eengroa\u0219\u0103 supa datorit\u0103 amidonului, f\u0103r\u0103 f\u0103in\u0103 sau p\u00e2ine. O ceap\u0103 c\u0103lit\u0103 \u00een ulei de m\u0103sline, f\u0103r\u0103 s\u0103 se rumeneasc\u0103, ofer\u0103 baza aromatic\u0103. Din dovleac Hokkaido se poate preg\u0103ti \u0219i un piure de dovleac de cas\u0103.\n\n\n\nLegumele fierb \u00een ap\u0103, f\u0103r\u0103 sup\u0103 de baz\u0103 sau lapte, iar gustul dovleacului r\u0103m\u00e2ne bine definit. Apa \u00een care au fiert se p\u0103streaz\u0103 pentru a ajusta consisten\u021ba. Sm\u00e2nt\u00e2na fermentat\u0103 groas\u0103 se adaug\u0103 peste legumele scurse chiar \u00eenainte de pasare, apoi piperul \u0219i nuc\u0219oara ras\u0103 completeaz\u0103 asezonarea.\n\n\n\nLa servire, o lingur\u0103 de sm\u00e2nt\u00e2n\u0103 \u00eentins\u0103 \u00een spiral\u0103 \u0219i semin\u021bele de dovleac pr\u0103jite f\u0103r\u0103 ulei aduc prospe\u021bime \u0219i o not\u0103 crocant\u0103. Aceast\u0103 garnitur\u0103 r\u0103m\u00e2ne op\u021bional\u0103, deoarece supa-crem\u0103 con\u021bine deja sm\u00e2nt\u00e2n\u0103.\n\n\n\nSfaturi tehnice pentru o sup\u0103-crem\u0103 fin\u0103\n\n\n\nC\u0103le\u0219te ceapa la foc mediu spre mic p\u00e2n\u0103 devine translucid\u0103, f\u0103r\u0103 s\u0103 o la\u0219i s\u0103 se rumeneasc\u0103. Legumele sunt fierte c\u00e2nd pulpa dovleacului se zdrobe\u0219te u\u0219or cu furculi\u021ba.\n\n\n\nLa desert, dovleacul revine \u00eentr-o tart\u0103 cu dovleac\n\n\n\nAdaug\u0103 treptat apa de fierbere \u00een timp ce pasezi : ea stabile\u0219te consisten\u021ba, de la o sup\u0103-crem\u0103 groas\u0103 la o sup\u0103 mai fluid\u0103. Rade nuc\u0219oara direct \u00een sup\u0103, amestec\u0103 \u0219i serve\u0219te imediat.\n\n\n\n\n\n\tSup\u0103 de dovleac\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPreg\u0103tirea legumelor750 g de dovleac (adic\u0103 1 felie mare)2 cartofi (de m\u0103rime medie)1 ceap\u0103G\u0103tirea3 linguri de ulei de m\u0103slineAp\u0103 (c\u00e2t s\u0103 acopere legumele)SarePasarea \u0219i finisarea100 ml de sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103PiperNuc\u0219oar\u0103Pentru servire4 linguri de sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u01032 linguri de semin\u021be de dovleac\t\n\t\n\t\tPreg\u0103tirea legumelorTaie dovleacul \u00een buc\u0103\u021bi.Cur\u0103\u021b\u0103 fiecare bucat\u0103 de coaj\u0103, apoi \u00eendep\u0103rteaz\u0103 fibrele \u0219i semin\u021bele.Cur\u0103\u021b\u0103 cartofii de coaj\u0103.Taie cartofii \u00een buc\u0103\u021bi.Cl\u0103te\u0219te buc\u0103\u021bile de dovleac \u0219i de cartofi, apoi pune-le deoparte.Cur\u0103\u021b\u0103 ceapa.Taie-o \u00een buc\u0103\u021bi mari.G\u0103tirea\u00cencinge uleiul de m\u0103sline la foc mediu-mic \u00eentr-o oal\u0103 mare.C\u0103le\u0219te ceapa \u00een ulei, amestec\u00e2nd, f\u0103r\u0103 s\u0103 o la\u0219i s\u0103 se rumeneasc\u0103, p\u00e2n\u0103 devine translucid\u0103.Adaug\u0103 buc\u0103\u021bile de dovleac \u0219i de cartofi.Toarn\u0103 ap\u0103 c\u00e2t s\u0103 acopere legumele.Adaug\u0103 sare.Acoper\u0103 oala \u0219i fierbe la foc mediu aproximativ 15 p\u00e2n\u0103 la 20 de minute, p\u00e2n\u0103 c\u00e2nd legumele sunt fragede: pulpa dovleacului trebuie s\u0103 se zdrobeasc\u0103 u\u0219or cu furculi\u021ba.Opre\u0219te focul.Pasarea \u0219i finisareaScurge legumele \u00eentr-o strecur\u0103toare a\u0219ezat\u0103 deasupra unui bol, ca s\u0103 p\u0103strezi apa \u00een care au fiert.Adaug\u0103 sm\u00e2nt\u00e2na peste legumele scurse.Paseaz\u0103 totul cu un blender sau cu un mixer vertical, ad\u0103ug\u00e2nd treptat apa \u00een care au fiert legumele, p\u00e2n\u0103 ob\u021bii o sup\u0103-crem\u0103 fin\u0103, mai mult sau mai pu\u021bin lichid\u0103, dup\u0103 gust.Adaug\u0103 piper.Rade nuc\u0219oara direct \u00een sup\u0103, apoi amestec\u0103.Pentru servirePr\u0103je\u0219te semin\u021bele de dovleac f\u0103r\u0103 ulei \u00eentr-o tigaie mic\u0103, la foc mediu, timp de 2 p\u00e2n\u0103 la 3 minute, amestec\u00e2nd, p\u00e2n\u0103 \u00eencep s\u0103 se rumeneasc\u0103 \u0219i s\u0103 pocneasc\u0103.Toarn\u0103 supa-crem\u0103 \u00een boluri.Pune o lingur\u0103 de sm\u00e2nt\u00e2n\u0103 \u00een centrul fiec\u0103rui bol \u0219i \u00eentinde-o \u00een spiral\u0103 cu v\u00e2rful unei linguri.Presar\u0103 semin\u021bele de dovleac pr\u0103jite.Serve\u0219te imediat.\t\n\t\n\t\tEste supa-crem\u0103 de dovleac de zi cu zi, \u00eembog\u0103\u021bit\u0103 cu sm\u00e2nt\u00e2n\u0103 pentru o textur\u0103 cremoas\u0103. Sm\u00e2nt\u00e2na este deja \u00eencorporat\u0103 \u00een sup\u0103; lingura de sm\u00e2nt\u00e2n\u0103 \u00eentins\u0103 \u00een spiral\u0103 \u0219i semin\u021bele de dovleac pr\u0103jite pres\u0103rate deasupra sunt un decor pentru servire, la care po\u021bi renun\u021ba.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193098","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=193098"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193098\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/192907"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=193098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=193098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=193098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}