{"id":12418,"date":"2026-03-04T20:55:02","date_gmt":"2026-03-04T18:55:02","guid":{"rendered":"https:\/\/andrestover.com\/?p=12418"},"modified":"2026-03-08T14:12:05","modified_gmt":"2026-03-08T12:12:05","slug":"smoked-cheese-bisque","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/smoked-cheese-bisque\/","title":{"rendered":"Suitsujuustu bisque"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Maitsva Tartu toidufestivali reeglite j\u00e4rgi peab nii eelroog kui ka pearoog sobima s\u00f6\u00f6miseks ka inimestele, kes ei s\u00f6\u00f6 liha. Road v\u00f5isid valmistada loomseid produkte, aga mitte liha. Valisime Maitsva Tartu teiseks, mitte loomseks eelroaks suitsujuustusupi. Supp sai v\u00f5rdlemisi tummine ja maitseterikas. Suppi t\u00e4iendas juustukr\u00f5bedik, lehtkapsa kr\u00f5bedik ja veelgi kr\u00f5bedust lisas toidus kasutatud purustatud r\u00f5stitud sarapuup\u00e4hkel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 1 tund<br>Tase: Pigem lihtne<br>Kogus: 3 L suppi<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>500 g kartuleid<br>200 g porgandeid<br>180 g sibulat<br>20 g k\u00fc\u00fcslauku<br>250 g paprikat<br>160 g porrut<br>150 g varsssellerit<br>1 k g lepasuitsu juustu<br>200 g vahukoort<br>200 ml valget veini (Chardonnay)<br>0,5 tl musta pipart<br>1 tl suitsupaprikat<br>1 tl paprika pulbrit<br>1.5 tl taimset puljongisegu<br>1 tl oreganot<br>0,5 tl t\u00fc\u00fcmiani<br>0,125 tl cayenne pipart<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Koori kartulid ja porgandid ja l\u00f5ika t\u00fckkideks. Koori sibulad ja t\u00fckelda j\u00e4medalt. T\u00fckelda varssellerid ja porru umbes 1 cm t\u00fckkideks. T\u00fckelda j\u00e4medalt paprika ning koori k\u00fc\u00fcslaugud.<\/li>\n\n\n\n<li>Aseta k\u00f5ik aedviljad paksup\u00f5hjalisse keedupotti, vala vett nii palju, et aedviljad oleksid veega kaetud.<\/li>\n\n\n\n<li>Keeda kuni varsseller on pehme. Eemalda keedupott pliidilt.<\/li>\n\n\n\n<li>L\u00f5ika suitsujuust t\u00fckkideks ja lisa supile. Lisa k\u00f5ik maitseained ning taimne puljongisegu.<\/li>\n\n\n\n<li>Lisa valge vein ja vahukoor ja purusta supp saumiksri v\u00f5i blenderi abil \u00fchtlaseks.<\/li>\n\n\n\n<li>Vajadusel maitsesta suppi meresoolaga. Ole soola lisamisel alguses ettevaatlik, sest juust on ise ka soolane.<\/li>\n\n\n\n<li>Peale purustamist lase supp keema t\u00f5usta, et see seistes pahaks ei l\u00e4heks.<br>Serveeri kale ja juustukr\u00f5psu ning sarapuup\u00e4hklitega.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Lisandid:<\/span><br><em>Lehtkapsa kr\u00f5ps:<\/em><br>Puhasta lahtkapsas j\u00e4medatest rootsudest, aseta ahjuplaadile, piserda kergelt \u00fcle toidu\u00f5liga ja raputa peale natuke soola. Kuivata kale 110 kraadi juures umbes 15 minutit. Sega seda kuivatamise ajal, et kale kuivaks \u00fchtlasemalt. J\u00e4lgi, et see ei l\u00e4he k\u00f5rbema.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Juustukr\u00f5ps:<\/em><br>Riivi peene riiviga Andre Grand juustu. T\u00f5sta peot\u00e4is juustu k\u00fcpsetuspaberiga vooderdatud praepannile ja prae keskmisel kuumusel kuni juust sulab, juustukr\u00f5ps omandab v\u00f5rkja struktuuri, rasv sulab v\u00e4lja ja juust pruunistub. Kasuta juustukr\u00f5psu bisque\u2019i serveerimisel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u00dcrdi\u00f5liga saiaviil:<\/em><br>\u00dcrdi\u00f5li valmistamiseks sega kokku peot\u00e4is v\u00e4rsket tilli, peterselli ja 2-3 k\u00fc\u00fcslaugu k\u00fc\u00fcnt. Purusta saumiksriga k\u00f5ik \u00fchtlaseks ja kasuta saadud \u00f5li saiade maitsestamiseks. L\u00f5ika saiast pikkupidi \u00f5huke viil, m\u00e4\u00e4ri \u00fcrdi\u00f5liga ning prae kummaltki k\u00fcljelt helepruuniks. Serveer koos suitsujuustu bisque\u2019iga.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>R\u00f6stitud sarapuup\u00e4hklid:<\/em><br>R\u00f6sti sarapuup\u00e4hkleid kuival pannil umbes 5 minutit panni vahepeal raputades, et p\u00e4hklid saaksid \u00fchtlasemat kuumust. Purusta p\u00e4hklid j\u00e4medalt ja kasuta supi serveerimiseks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Toidu serveerimine:<\/em><br>T\u00f5sta kaussi suitsujuustu bisque ning kaunista toit nii, et aseta kausi serva juustukr\u00f5psu t\u00fckid, kale kr\u00f5psu t\u00fckid ning raputa supile peale v\u00e4ike peot\u00e4is purustatud r\u00fcstitud sarapuup\u00e4hkleid. Lisa taldrikule ka \u00fcrdi\u00f5liga saiaviil.<br>Valmis!!<\/p>\n<div id=\"themify_builder_content-12418\" data-postid=\"12418\" class=\"themify_builder_content themify_builder_content-12418 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Maitsva Tartu toidufestivali reeglite j\u00e4rgi peab nii eelroog kui ka pearoog sobima s\u00f6\u00f6miseks ka inimestele, kes ei s\u00f6\u00f6 liha. Road v\u00f5isid valmistada loomseid produkte, aga mitte liha. Valisime Maitsva Tartu teiseks, mitte loomseks eelroaks suitsujuustusupi. Supp sai v\u00f5rdlemisi tummine ja maitseterikas. Suppi t\u00e4iendas juustukr\u00f5bedik, lehtkapsa kr\u00f5bedik ja veelgi kr\u00f5bedust lisas toidus kasutatud purustatud r\u00f5stitud sarapuup\u00e4hkel. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,805],"tags":[803,775,355],"class_list":["post-12418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-supid","category-maitsev-tartu","tag-smoked-cheese","tag-maitsev-tartu","tag-kale","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12418"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12418\/revisions"}],"predecessor-version":[{"id":12474,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12418\/revisions\/12474"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12419"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}