{"id":5638,"date":"2023-01-06T22:57:18","date_gmt":"2023-01-06T20:57:18","guid":{"rendered":"http:\/\/andrestover.com\/?p=5638"},"modified":"2023-01-06T22:57:22","modified_gmt":"2023-01-06T20:57:22","slug":"creamy-champignon-soup","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/creamy-champignon-soup\/","title":{"rendered":"Kreemine \u0161ampinjonisupp"},"content":{"rendered":"\n

Ilmselt on kreemist seenesuppi valmistatud nii Itaalias kui ka Prantsusmaal juba sadu aastaid. Valmistasin seda suppi niimoodi, et osa seeni p\u00fcreestasin, ning osa viilutasin ja praadisin ning lisasin seej\u00e4rel supile juurde. M\u00f5nus maitsekas suut\u00e4is. Ma olen aru saanud, et kui seda suppi j\u00e4\u00e4b \u00fcle, siis ei ole see ka paha kasutamiseks pastakastme v\u00f5i ka kastmena lihatoitude juurde.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: umbes 45 minutit
Tase: lihtne
Kogus: neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
400 g \u0161ampinjone l\u00f5igatuna j\u00e4medalt t\u00fckkideks ning 150 g v\u00e4ikesi, ilusaid \u0161ampinjone praadimiseks ja hiljem supile lisamiseks
2 varsselleri vart t\u00fckideks l\u00f5igatuna
40 g v\u00f5id
2 keskmist sibulat hakituna
5 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakituna
40 g nisujahu
500 ml piima
250 ml vahukoort
Paar spl \u00f5li seente praadimiseks
3 spl konjakit
3 spl Worchesteri kastet
1 spl sojakastet
Meresoola ja musta pipart
0.25 tl t\u00fc\u00fcmiani
Soovi korral 0.25 tl puravikupulbrit<\/p>\n\n\n\n

Paar viilu hea kvaliteediga saia r\u00f6stituna toidu k\u00f5rvale s\u00f6\u00f6miseks<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Sulata paksup\u00f5hjalises potis v\u00f5i, haki sibulad ja k\u00fc\u00fcslauk ning pruunista keskmisel kuumusel umbes 5 minutit<\/li>
  2. L\u00f5ika 400 g \u0161ampinjone j\u00e4medalt t\u00fckkideks ning lisa sibulate ja k\u00fc\u00fcslaugu juurde, sega ja prae umbes 5 minutit.<\/li>
  3. L\u00f5ika varssseller juppideks ja lisa segule, sega ja hauta veel umbes 5 minutit.<\/li>
  4. Lisa konjak ja las sel paar minutit auruda.<\/li>
  5. Lisa jahu ja sega korralikult seentega l\u00e4bi, lisa piim ja sega \u00fchtlaseks. Lase meea t\u00f5usta.<\/li>
  6. Kui supp on keema t\u00f5usnud, siis maitsesta ja p\u00fcreesta saumiksriga \u00fchtlaseks.<\/li>
  7. Kui supp on \u00fchtlane, siis lase se luuesti keema t\u00f5usta, lisa vahukoor, Worchesteri kasta ja sojakaste. Keeda v\u00e4ga madalal kuumusel m\u00f5ned minutid.<\/li>
  8. L\u00f5ika \u00fclej\u00e4\u00e4nud \u0161ampinjonid viiludeks ja prae koos toidu\u00f5liga pannil kenasti pruuniks. Lisa h\u00e4sti v\u00e4ike sorts sojakastet, siis muutuvad seened eriti ilusalt pruuniks.<\/li>
  9. Sega praetud seeneviilakad supi sisse, j\u00e4ta m\u00f5ned viilud alles garneeringuks<\/li>
  10. T\u00f5sta supp kaussidesse, aseta supi pinnale praetud \u0161ampinjoniviilud, kaunista maitserohelisega
    Serveeri saiaga, mis on kuival pannil m\u00f5lemalt poolt kenasti pruuniks r\u00f6stitud. Saia v\u00f5ib soovi korral h\u00f5\u00f5ruda k\u00fc\u00fcslauguk\u00fc\u00fcnega, et saada hea k\u00fc\u00fcslaugu maitse.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ilmselt on kreemist seenesuppi valmistatud nii Itaalias kui ka Prantsusmaal juba sadu aastaid. Valmistasin seda suppi niimoodi, et osa seeni p\u00fcreestasin, ning osa viilutasin ja praadisin ning lisasin seej\u00e4rel supile juurde. M\u00f5nus maitsekas suut\u00e4is. Ma olen aru saanud, et kui seda suppi j\u00e4\u00e4b \u00fcle, siis ei ole see ka paha kasutamiseks pastakastme v\u00f5i ka kastmena […]<\/p>\n","protected":false},"author":1,"featured_media":5644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[359,518,365,459,35,331,615,630],"class_list":["post-5638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-celery","tag-champignons","tag-french","tag-garlic","tag-itaalia","tag-onion","tag-soya-sauce","tag-worchester-sauce","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\/5638","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=5638"}],"version-history":[{"count":34,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5638\/revisions"}],"predecessor-version":[{"id":5676,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5638\/revisions\/5676"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5644"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}