{"id":193148,"title":"Sup\u0103 de dovleac butternut","modified":"2026-10-26T08:34:32+01:00","plain":"O sup\u0103-crem\u0103 de dovleac butternut \u00een stil fran\u021buzesc, \u00eengro\u0219at\u0103 cu cartof \u0219i des\u0103v\u00e2r\u0219it\u0103 cu sm\u00e2nt\u00e2n\u0103 \u0219i nuc\u0219oar\u0103.\n\n\n\nSerile se scurteaz\u0103, se \u00eentunec\u0103 \u00eenainte de cin\u0103 \u0219i, dintr-odat\u0103, revine pofta de o sup\u0103 deas\u0103. Aceast\u0103 sup\u0103-crem\u0103 are o culoare portocalie intens\u0103, o consisten\u021b\u0103 dens\u0103 \u0219i fin\u0103 \u0219i gustul dulceag, cu note de alune, al dovleacului butternut, pe care nuc\u0219oara \u00eel pune discret \u00een valoare. \n\n\n\nSm\u00e2nt\u00e2na \u00eei rotunje\u0219te gustul, semin\u021bele de dovleac pr\u0103jite sunt crocante, iar pu\u021bin piper proasp\u0103t m\u0103cinat la final \u00eei d\u0103 exact iu\u021beala potrivit\u0103. Termini primul bol g\u00e2ndindu-te deja la al doilea.\n\n\n\nAcela\u0219i dovleac, copt \u00een cuburi : \u00eencearc\u0103 dovleacul butternut la friteuza cu aer cald\n\n\n\nCe este supa de dovleac butternut ?\n\n\n\nEste o sup\u0103-crem\u0103 din familia supelor de legume de toamn\u0103. Dovleacul butternut, cur\u0103\u021bat de coaj\u0103 \u0219i t\u0103iat cuburi, fierbe \u00eempreun\u0103 cu un cartof, o ceap\u0103 \u0219i usturoi \u00een sup\u0103 de legume, apoi totul se paseaz\u0103 cu sm\u00e2nt\u00e2n\u0103 p\u00e2n\u0103 cap\u0103t\u0103 o textur\u0103 fin\u0103. Coaja lui r\u0103m\u00e2ne tare chiar \u0219i dup\u0103 o fierbere \u00eendelungat\u0103, de aceea trebuie \u00eendep\u0103rtat\u0103. \n\n\n\nAceasta este marea deosebire fa\u021b\u0103 de supa de dovleac Hokkaido, care se g\u0103te\u0219te cu tot cu coaj\u0103.\n\n\n\n\u00cen Fran\u021ba, i se spune \u0219i sup\u0103 catifelat\u0103 de dovleac butternut. Denumirea provine de la unul dintre sosurile de baz\u0103 ale buc\u0103t\u0103riei franceze, o sup\u0103 concentrat\u0103 alb\u0103, \u00eengro\u0219at\u0103 cu r\u00e2nta\u0219, \u00eenrudit\u0103 cu sosul be\u0219amel. \u00cen cazul supelor, desemneaz\u0103 ast\u0103zi un preparat pasat foarte fin \u0219i \u00eembl\u00e2nzit cu sm\u00e2nt\u00e2n\u0103.\n\n\n\nUn dovleac originar din Massachusetts\n\n\n\nButternut este un soi de dovleac ap\u0103rut recent. Charles Leggett, un ameliorator amator din Stow, Massachusetts, l-a ob\u021binut \u00een 1944, \u00eencerc\u00e2nd s\u0103 creeze un dovleac mai mic \u0219i mai u\u0219or de preg\u0103tit dec\u00e2t dovlecii mari din acea vreme. L-a numit butternut, unt \u0219i alun\u0103, pentru pulpa sa fin\u0103 \u0219i gustul dulce.\n\n\n\nO alt\u0103 sup\u0103 fin\u0103 pentru mesele din timpul s\u0103pt\u0103m\u00e2nii : supa de ardei cop\u021bi\n\n\n\nSupa de dovleac, \u00een schimb, are o istorie mult mai \u00eendelungat\u0103 \u00een Fran\u021ba. La Varenne prezenta deja o sup\u0103 de dovleac cu lapte \u00een Buc\u0103tarul francez, \u00een 1651. C\u00e2nd dovleacul butternut a ajuns \u00een pie\u021bele europene, \u0219i-a g\u0103sit locul \u00een aceste supe datorit\u0103 pulpei mai dense, mai pu\u021bin apoase \u0219i mai dulci dec\u00e2t cea a dovleacului obi\u0219nuit.\n\n\n\nIngredientele principale pentru supa de dovleac butternut\n\n\n\n\n\n\n\nBaza este un dovleac butternut de aproximativ 1,2 kg. Aceast\u0103 legum\u0103 de toamn\u0103 are pulpa portocalie \u0219i dulce, care se \u00eenmoaie la fiert. Un cartof mediu \u00eengroa\u0219\u0103 supa-crem\u0103 datorit\u0103 amidonului s\u0103u, f\u0103r\u0103 f\u0103in\u0103 sau amidon ad\u0103ugat. Ceapa galben\u0103 \u0219i usturoiul alc\u0103tuiesc baza aromat\u0103, fiind \u00een\u0103bu\u0219ite la foc mic, f\u0103r\u0103 s\u0103 se rumeneasc\u0103, spre deosebire de usturoiul pr\u0103jit crocant din buc\u0103t\u0103riile asiatice.\n\n\n\nLegumele fierb \u00eentr-un litru de sup\u0103 de legume, dup\u0103 ce sunt c\u0103lite pu\u021bin \u00een ulei de m\u0103sline. Sm\u00e2nt\u00e2na fermentat\u0103 gras\u0103 aduce cremozitate. Un praf de nuc\u0219oar\u0103 \u0219i piperul sunt suficiente pentru condimentare, iar sarea se adaug\u0103 abia la final.\n\n\n\nUn alt preparat clasic pentru serile reci : supa de ceap\u0103 gratinat\u0103\n\n\n\nLa servire, adaug\u0103 un fir de sm\u00e2nt\u00e2n\u0103, semin\u021be de dovleac pr\u0103jite \u0219i pu\u021bin piper proasp\u0103t m\u0103cinat. Po\u021bi folosi chiar semin\u021bele dovleacului butternut : cl\u0103tite, uscate, apoi pr\u0103jite 5 minute \u00een tigaie. C\u00e2teva felii de p\u00e2ine pr\u0103jit\u0103 frecate cu usturoi transform\u0103 supa \u00eentr-o mas\u0103 complet\u0103.\n\n\n\nRepere tehnice pentru o sup\u0103 catifelat\u0103\n\n\n\nCeapa \u0219i usturoiul se \u00een\u0103bu\u0219\u0103 3 minute la foc mic, p\u00e2n\u0103 devin translucide, f\u0103r\u0103 s\u0103 se rumeneasc\u0103. Cuburile de dovleac \u0219i de cartof se c\u0103lesc apoi 2 minute \u00een ulei, \u00eenainte de ad\u0103ugarea supei de legume.\n\n\n\nFierberea la foc mic dureaz\u0103 25 de minute, cu capac. Dovleacul este fiert c\u00e2nd furculi\u021ba p\u0103trunde \u00een cuburi f\u0103r\u0103 nicio rezisten\u021b\u0103.\n\n\n\nLa desert, dovleacul revine sub form\u0103 de pumpkin pie\n\n\n\nSm\u00e2nt\u00e2na se adaug\u0103 dup\u0103 ce iei oala de pe foc, \u00eenainte de pasare. Paseaz\u0103 \u00eendelung : cu c\u00e2t pasezi mai mult, cu at\u00e2t supa devine mai m\u0103t\u0103soas\u0103. Adaug\u0103 sare abia acum, dup\u0103 ce gu\u0219ti, pentru c\u0103 supa de legume este deja s\u0103rat\u0103.\n\n\n\n\n\n\tSup\u0103 de dovleac butternut\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPreg\u0103tirea legumelor1 dovleac butternut (de aproximativ 1.2 kg, de preferat bio)1 ceap\u0103 galben\u01032 c\u0103\u021bei de usturoi1 cartof (mediu (aproximativ 150 g))G\u0103tirea2 linguri de ulei de m\u0103sline1 L de sup\u0103 de legume1 v\u00e2rf de cu\u021bit de nuc\u0219oar\u0103 (ras\u0103)PiperPasarea \u0219i asezonarea15 cl de sm\u00e2nt\u00e2n\u0103 fermentat\u0103 groas\u0103SareFinisareaSemin\u021be de dovleac (pr\u0103jite)\t\n\t\n\t\tPreg\u0103tirea legumelorCur\u0103\u021b\u0103 dovleacul butternut cu un cu\u021bit de cur\u0103\u021bat legume: coaja lui r\u0103m\u00e2ne tare chiar \u0219i dup\u0103 o fierbere \u00eendelungat\u0103 la foc mic.Taie-l \u00een dou\u0103 \u0219i scoate semin\u021bele cu o lingur\u0103.Taie miezul \u00een cuburi de 2 p\u00e2n\u0103 la 3 cm.Cur\u0103\u021b\u0103 \u0219i taie m\u0103runt ceapa \u0219i usturoiul.Cur\u0103\u021b\u0103 cartoful \u0219i taie-l \u00een buc\u0103\u021bi.G\u0103tirea\u00cenc\u0103lze\u0219te uleiul de m\u0103sline \u00eentr-o oal\u0103 mare, la foc mic.C\u0103le\u0219te ceapa \u0219i usturoiul 3 minute, p\u00e2n\u0103 devin translucide, f\u0103r\u0103 s\u0103 le la\u0219i s\u0103 se rumeneasc\u0103.Adaug\u0103 cuburile de dovleac butternut \u0219i de cartof.Amestec\u0103 2 minute, ca s\u0103 le \u00eembraci bine \u00een ulei.Toarn\u0103 supa de legume.Adaug\u0103 nuc\u0219oara ras\u0103 \u0219i piperul, f\u0103r\u0103 s\u0103 pui sare \u00een aceast\u0103 etap\u0103.Adu la fierbere, apoi redu focul, acoper\u0103 \u0219i las\u0103 s\u0103 fiarb\u0103 \u00eencet 25 de minute, p\u00e2n\u0103 c\u00e2nd cuburile de dovleac sunt moi \u0219i furculi\u021ba intr\u0103 \u00een ele f\u0103r\u0103 nicio rezisten\u021b\u0103.Pasarea \u0219i asezonareaIa oala de pe foc.Adaug\u0103 sm\u00e2nt\u00e2na cu oala luat\u0103 de pe foc, pentru a-i p\u0103stra cremozitatea.Paseaz\u0103 fin cu un blender vertical sau cu un blender cu vas, p\u00e2n\u0103 ob\u021bii o textur\u0103 perfect omogen\u0103 \u0219i catifelat\u0103: cu c\u00e2t pasezi mai mult, cu at\u00e2t supa devine mai m\u0103t\u0103soas\u0103.Gust\u0103, apoi adaug\u0103 sare dup\u0103 gust \u0219i mai pune piper dac\u0103 este nevoie: acesta este singurul moment \u00een care se s\u0103reaz\u0103 supa.FinisareaToarn\u0103 \u00een boluri bine \u00eenc\u0103lzite.Adaug\u0103 un fir de sm\u00e2nt\u00e2n\u0103.Presar\u0103 semin\u021be de dovleac pr\u0103jite.Rote\u0219te o dat\u0103 r\u00e2\u0219ni\u021ba de piper deasupra.Serve\u0219te supa fierbinte.Serve\u0219te al\u0103turi felii de p\u00e2ine pr\u0103jit\u0103 frecate cu usturoi, pentru o mas\u0103 complet\u0103.\t\n\t\n\t\tAceast\u0103 re\u021bet\u0103 urmeaz\u0103 metoda clasic\u0103 a supei-crem\u0103 fran\u021buze\u0219ti: legumele aromatice se c\u0103lesc u\u0219or, f\u0103r\u0103 s\u0103 se rumeneasc\u0103, dovleacul \u0219i cartoful se \u00eembrac\u0103 \u00een gr\u0103sime \u00eenainte de fierberea la foc mic, iar sm\u00e2nt\u00e2na se adaug\u0103 dup\u0103 ce oala este luat\u0103 de pe foc. Nuc\u0219oara \u0219i semin\u021bele de dovleac sunt tu\u0219ele finale tradi\u021bionale pentru dovleacul butternut.\nCremozitatea depinde de trei lucruri. Amidonul din cartof \u00eengroa\u0219\u0103 \u00een mod natural supa-crem\u0103, f\u0103r\u0103 adaos de gr\u0103sime. Conteaz\u0103 \u0219i timpul de pasare: cu c\u00e2t este mai lung, cu at\u00e2t textura devine mai m\u0103t\u0103soas\u0103 \u0219i mai aerat\u0103. \u00cen sf\u00e2r\u0219it, sm\u00e2nt\u00e2na se adaug\u0103 \u00eentotdeauna dup\u0103 ce oala este luat\u0103 de pe foc.\nSarea se pune doar la final, dup\u0103 pasare. Supa de legume con\u021bine deja sare, iar concentrarea ei \u00een timpul fierberii la foc mic poate face supa prea s\u0103rat\u0103 dac\u0103 adaugi sarea prea devreme.\nNuc\u0219oara are o arom\u0103 puternic\u0103, a\u0219a c\u0103 dozeaz-o cu m\u0103sur\u0103. Pentru supa de baz\u0103, alege o sup\u0103 de legume f\u0103cut\u0103 \u00een cas\u0103 sau un cub concentrat de calitate \u0219i adaug\u0103 lichid doar c\u00e2t s\u0103 acopere legumele, ca s\u0103 nu diluezi aromele.\nSemin\u021bele dovleacului nu se arunc\u0103. Cl\u0103te\u0219te-le sub jet de ap\u0103, usuc\u0103-le bine, apoi pr\u0103je\u0219te-le \u00een tigaie 5 minute cu un strop de ulei de m\u0103sline, sare \u0219i un v\u00e2rf de cu\u021bit de boia afumat\u0103.\nCoaja dovleacului butternut r\u0103m\u00e2ne tare chiar \u0219i dup\u0103 o fierbere \u00eendelungat\u0103 la foc mic, a\u0219a c\u0103 trebuie cur\u0103\u021bat\u0103. Dac\u0103 se desprinde greu, pune dovleacul \u00eentreg la microunde timp de 5 p\u00e2n\u0103 la 7 minute, la putere mic\u0103. O alt\u0103 variant\u0103: taie dovleacul \u00een dou\u0103 \u0219i coace-l timp de 40 p\u00e2n\u0103 la 50 de minute la 180\u00b0C, apoi scoate miezul cu o lingur\u0103.\nPentru un gust mai intens, po\u021bi coace cuburile de dovleac butternut 25 de minute la cuptor, la 200\u00b0C, \u00eenainte de a le ad\u0103uga \u00een supa de legume.\nSupa se p\u0103streaz\u0103 la frigider 3 p\u00e2n\u0103 la 4 zile cu sm\u00e2nt\u00e2n\u0103, 5 p\u00e2n\u0103 la 7 zile f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103, \u00eentr-un recipient \u00eenchis ermetic. Se poate congela pentru 3 p\u00e2n\u0103 la 6 luni, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103: adaug-o c\u00e2nd re\u00eenc\u0103lze\u0219ti supa la foc mic, amestec\u00e2nd.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193148","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=193148"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/193148\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/192930"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=193148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=193148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=193148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}