{"id":612,"date":"2014-05-02T09:54:31","date_gmt":"2014-05-02T09:54:31","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2014\/05\/02\/veloute-dasperges\/"},"modified":"2024-02-23T20:06:31","modified_gmt":"2024-02-23T20:06:31","slug":"veloute-dasperges","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2014\/05\/02\/veloute-dasperges\/","title":{"rendered":"Velout\u00e9 d&rsquo;asperges"},"content":{"rendered":"<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li> 1kg d&rsquo;asperges vertes<\/li>\n<li> 50g de beurre<\/li>\n<li> 2 cuill\u00e8res \u00e0 soupe de ma\u00efzena<\/li>\n<li> sel, piment d\u2019Espelette <\/li>\n<li> 100g de cr\u00e8me \u00e9paisse<\/li>\n<li> 1 litre de bouillon de volaille<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<ul>\n<li> nettoyer les asperges et couper les pieds de ces derni\u00e8res (morceaux d&rsquo;environ 5cm)<\/li>\n<li> mettre les t\u00eate dans un panier vapeur et les faire cuire au dessus du bouillon + pieds d&rsquo;asperges<\/li>\n<li> apr\u00e8s 9 minutes les t\u00eates doivent \u00eatre cuites.<\/li>\n<li> r\u00e9server une t\u00eate d&rsquo;asperge par convive pour la pr\u00e9sentation (option)<\/li>\n<li> filtrer le bouillon et en pr\u00e9lever 50cl <\/li>\n<li> dans un bol de blender mettre le reste des t\u00eates d&rsquo;asperges, le beurre, la cr\u00e8me, la farine, le beurre et un peu de bouillon puis mixer jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit homog\u00e8ne.<\/li>\n<li> mettre ensuite \u00e0 cuire dans une casserole avec le restant des 500ml de bouillon<\/li>\n<li> saler et mettre du piment d\u2019Espelette \u00e0 votre convenance<\/li>\n<li> laisser \u00e9paissir le m\u00e9lange \u00e0 feu doux en remuant de temps en temps.<\/li>\n<li> servir chaud avec une pointe d&rsquo;asperge en d\u00e9coration<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 1kg d&rsquo;asperges vertes 50g de beurre 2 cuill\u00e8res \u00e0 soupe de ma\u00efzena sel, piment d\u2019Espelette 100g de cr\u00e8me \u00e9paisse 1 litre de bouillon de volaille Pr\u00e9paration nettoyer les asperges et couper les pieds de &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-612","post","type-post","status-publish","format-standard","hentry","category-soupes-potages-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=612"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":742,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/612\/revisions\/742"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}