{"id":461,"date":"2025-02-10T22:17:35","date_gmt":"2025-02-10T22:17:35","guid":{"rendered":"https:\/\/tom-christensen.dk\/?page_id=461"},"modified":"2025-02-10T22:22:45","modified_gmt":"2025-02-10T22:22:45","slug":"gulerodssuppe","status":"publish","type":"page","link":"http:\/\/tom-christensen.dk\/?page_id=461","title":{"rendered":"Gulerodssuppe"},"content":{"rendered":"\n<p>I<strong>ngredienser:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 l\u00f8g<\/li>\n\n\n\n<li>3 fed hvidl\u00f8g<\/li>\n\n\n\n<li>25 g frisk ingef\u00e6r<\/li>\n\n\n\n<li>2 spsk. rapsolie<\/li>\n\n\n\n<li>2 tsk. five-spice-krydderi<\/li>\n\n\n\n<li>750 g guler\u00f8dder, skr\u00e6llet og sk\u00e5ret i tern<\/li>\n\n\n\n<li>2 kartofler, skr\u00e6llet og sk\u00e5ret i tern<\/li>\n\n\n\n<li>1 l gr\u00f8ntsagsbouillon<\/li>\n\n\n\n<li>1 \u00f8kologisk citron, saft og fintrevet skal (kun det gule \u2013 jeg bruger et juliennejern)<\/li>\n\n\n\n<li>1 s\u00f8d appelsin, kun saften<\/li>\n\n\n\n<li>Salt, sukker og friskkv\u00e6rnet peber<\/li>\n<\/ul>\n\n\n\n<p><strong>Topping:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Salvieblade<\/li>\n\n\n\n<li>1 spsk. sm\u00f8r<\/li>\n\n\n\n<li>1 spsk. olivenolie<\/li>\n<\/ul>\n\n\n\n<p><strong>S\u00e5dan g\u00f8r du:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sk\u00e6r de skr\u00e6llede guler\u00f8dder og kartofler i tern.<\/li>\n\n\n\n<li>Hak l\u00f8g, hvidl\u00f8g og ingef\u00e6r, og saut\u00e9r dem i en mellemstor gryde med rapsolie, til de falder sammen, og l\u00f8gene er bl\u00f8de.<\/li>\n\n\n\n<li>Tils\u00e6t five-spice-krydderi, og lad det varme med et \u00f8jeblik.<\/li>\n\n\n\n<li>Tils\u00e6t guler\u00f8dderne, og saut\u00e9r videre, s\u00e5 de f\u00e5r lidt varme fra olien.<\/li>\n\n\n\n<li>Tils\u00e6t derefter kartoflerne og bouillonen. Bring suppen i kog, skru ned, og lad den simre, til kartofler og guler\u00f8dder er m\u00f8re (ca. 20 min.).<\/li>\n\n\n\n<li>Blend suppen glat. Jeg bruger en stavblender. <\/li>\n\n\n\n<li>Tils\u00e6t citronskal samt saft fra citron og appelsin.<\/li>\n\n\n\n<li>Smag til med salt, peber og evt. sukker.<\/li>\n<\/ol>\n\n\n\n<p><strong>Topping:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Varm olivenolie p\u00e5 en lille pande, tils\u00e6t sm\u00f8r og salvieblade, og steg dem spr\u00f8de.<\/li>\n<\/ol>\n\n\n\n<p>Server suppen med godt br\u00f8d og sm\u00f8r.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser: Topping: S\u00e5dan g\u00f8r du: Topping: Server suppen med godt br\u00f8d og sm\u00f8r.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-461","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=461"}],"version-history":[{"count":2,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/461\/revisions"}],"predecessor-version":[{"id":463,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/461\/revisions\/463"}],"wp:attachment":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}