{"id":2228,"date":"2021-04-01T10:54:50","date_gmt":"2021-04-01T08:54:50","guid":{"rendered":"https:\/\/saboresdechuso.com\/?p=2228"},"modified":"2021-05-10T14:10:12","modified_gmt":"2021-05-10T14:10:12","slug":"crema-de-calabacin-hinojo-y-manzana","status":"publish","type":"post","link":"https:\/\/saboresdechuso.com\/index.php\/2021\/04\/01\/crema-de-calabacin-hinojo-y-manzana\/","title":{"rendered":"Crema de calabac\u00edn , hinojo y manzana"},"content":{"rendered":"\n<p class=\"has-bright-blue-color has-text-color\"><strong>Origen<\/strong><\/p>\n\n\n\n<p>Versi\u00f3n de una receta que vi en internet en la web de Directo al paladar.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 puerros grande<strong><abbr title=\"\"><\/abbr><\/strong><\/li><li>1 Hinojo fresco&nbsp;<strong><abbr title=\"\"><\/abbr><\/strong><\/li><li>1 Manzana verde<strong><abbr title=\"\"><\/abbr><\/strong><\/li><li>80ml Vino blanco&nbsp;<\/li><li>Hierbas arom\u00e1ticas al gusto<\/li><li>1 cucharada de comino<\/li><li>Pimienta negra molida&nbsp;<\/li><li>Sal&nbsp;<\/li><li>Aceite de oliva virgen extra&nbsp;<\/li><li>30 gr de queso de Arzua <\/li><li>Pipas de girasol<\/li><li>Dados de pan seco o frito<\/li><\/ul>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<p>Lavar bien los puerros, el hinojo y la manzana. Quitar la parte verde de los puerros y cortar en rodajas.&nbsp;Retirar las ramas m\u00e1s verdes&nbsp;del hinojo y la parte dura de la base, reservando las hojitas que lleve para decorar, y trocear. Pelar y descorazonar la manzana, trocear.<\/p>\n\n\n\n<p>Calentar un poco de aceite de oliva en una olla o cazuela y saltear los puerros un par de minutos. A\u00f1adir el hinojo y las hierbas provenzales, removiendo bien cinco minutos.&nbsp;Incorporar la manzana y el vino blanco. Cuando se evapore el alcohol, salpimentar y a\u00f1adir el comino.&nbsp;<\/p>\n\n\n\n<p>Dar unas vueltas, cubrir con agua o caldo, bajar el fuego y dejar cocer medio tapado durante unos 15-20 minutos, hasta que todos los vegetales est\u00e9n bien tiernos.&nbsp;Triturar con una batidora o procesador de alimentos, ajustando la cantidad de l\u00edquido al gusto.<\/p>\n\n\n\n<p class=\"has-bright-blue-color has-text-color\"><strong>Presentaci\u00f3n<\/strong><\/p>\n\n\n\n<p>Servir en un bol y decorar con dados de queso, el pan, hojitas de hinojo  y las pipas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Origen Versi\u00f3n de una receta que vi en internet en la web de Directo al paladar. Ingredientes 3 puerros grande 1 Hinojo fresco&nbsp; 1 Manzana verde 80ml Vino blanco&nbsp; Hierbas arom\u00e1ticas al gusto 1 cucharada de comino Pimienta negra molida&nbsp; Sal&nbsp; Aceite de oliva virgen extra&nbsp; 30 gr de queso de Arzua Pipas de girasol&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/saboresdechuso.com\/index.php\/2021\/04\/01\/crema-de-calabacin-hinojo-y-manzana\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":2443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[39,11,41,15,19,2,3,30],"tags":[],"class_list":["post-2228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cremas","category-entrantes","category-espana","category-origen-de-cocina","category-primeros-platos","category-recetas","category-sin-gluten","category-verduras-y-hortalizas"],"_links":{"self":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/2228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/comments?post=2228"}],"version-history":[{"count":2,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/2228\/revisions"}],"predecessor-version":[{"id":2441,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/2228\/revisions\/2441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media\/2443"}],"wp:attachment":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media?parent=2228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/categories?post=2228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/tags?post=2228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}