{"id":3769,"date":"2016-12-22T15:23:57","date_gmt":"2016-12-22T14:23:57","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3769"},"modified":"2016-07-22T15:29:15","modified_gmt":"2016-07-22T14:29:15","slug":"tomat-bisque","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2016\/12\/22\/tomat-bisque\/","title":{"rendered":"Tomat Bisque"},"content":{"rendered":"<p><a title=\"Tomat Bisque\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/28185555610\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c3.staticflickr.com\/9\/8369\/28185555610_21fc648d2a_m.jpg\" alt=\"Tomat Bisque\" width=\"240\" height=\"214\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<p>Tomatsuppe er en af de bedste supper, vi kender. Denne bisque version har en dejlig smag og s\u00e5 kan den fryses ned undervejs i processen, s\u00e5 den er hurtig at lave p\u00e5 en hverdag.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>2 l\u00f8g (175 gram)<\/li>\n<li>1 stang selleri (100 gram)<\/li>\n<li>2 guler\u00f8dder (80 gram)<\/li>\n<li>\u00bd tsk salt<\/li>\n<li>1 kinesisk hvidl\u00f8g<\/li>\n<li>350 ml m\u00f8rk kalvefond<\/li>\n<li>2 ds hakkede tomater (a 400 gram)<\/li>\n<li>1 tsk paprika<\/li>\n<li>1\u00bd tsk sukker<\/li>\n<li>1 knivspids friskkv\u00e6rnet peber<\/li>\n<li>5 spsk ris<\/li>\n<li>2 1\/4 dl fl\u00f8de<\/li>\n<li>1 spsk stegekombo eller olie<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Skr\u00e6l og hak l\u00f8g, hvidl\u00f8g og guler\u00f8dder<\/li>\n<li>Rens og hak selleri<\/li>\n<li>Varm en gryde op til mellem (4\/9) varme<\/li>\n<li>Kom stegekombo i bunden af gryden<\/li>\n<li>Kom salt, l\u00f8g, selleri og guler\u00f8dder op i gryden og lad det stege under omr\u00f8ring til l\u00f8gene\u00a0 bliver gennemsigtige (6-7 minutter)<\/li>\n<li>Tils\u00e6t hvidl\u00f8get og lad det stege med i 1 minut<\/li>\n<li>Kom fond, tomat, paprika, peber og sukker op i gryden<\/li>\n<li>R\u00f8r godt rundt og vent til det simrer<\/li>\n<li>Tils\u00e6t risene og r\u00f8r godt rundt<\/li>\n<li>Lad retten simre i minimum en time<\/li>\n<li>Brug en staublender til at blende suppen til den f\u00e5r en ensartet konsistens og er helt &#8220;flydende&#8221;<\/li>\n<li>Suppen kan nu eventuelt fryses ned inden fl\u00f8den tils\u00e6ttes. Der er ca. 1200 gram suppe pt<\/li>\n<li>Tils\u00e6t fl\u00f8den og r\u00f8r godt rundt<\/li>\n<li>Lad suppen simre i yderligere 10 minutter under j\u00e6vnlig omr\u00f8ring<\/li>\n<li>Smag til med salt, peber, sukker og eventuelt lidt eddike<\/li>\n<li>Suppen er nu klar<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Tomatsuppe er en af de bedste supper, vi kender. Denne bisque version har en dejlig smag og s\u00e5 kan den fryses ned undervejs i processen, s\u00e5 den er hurtig at lave p\u00e5 en hverdag. \/Dann Ingredienser 2 l\u00f8g (175 gram) 1 stang selleri (100 gram) 2 guler\u00f8dder (80 gram) \u00bd tsk salt 1 kinesisk hvidl\u00f8g &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2016\/12\/22\/tomat-bisque\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Tomat Bisque<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3769","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-YN","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3769"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3769\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}