{"id":10035,"date":"2017-04-24T14:21:53","date_gmt":"2017-04-24T13:21:53","guid":{"rendered":"http:\/\/comeconmigo.net\/?p=10035"},"modified":"2019-04-01T15:53:07","modified_gmt":"2019-04-01T14:53:07","slug":"vichyssoise-de-esparragos-al-estilo-ottolenghi","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/vichyssoise-de-esparragos-al-estilo-ottolenghi\/","title":{"rendered":"VICHYSSOISE D\u2019ASPERGES BLANCHES"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<em>Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 24\/04\/2017.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Qui n\u2019a jamais go\u00fbt\u00e9 une bonne vichyssoise? Fra\u00eeche et parfum\u00e9e au poireau\u00a0?<\/p>\n<p>Aujourd\u2019hui je vous propose la version aux asperges d\u2019Ottolenghi, d\u00e9licieuse et parfaite pour les derni\u00e8res asperges blanches de la saison, parfois un peu trop fibreuses pour les appr\u00e9cier au naturel.<\/p>\n<p>Et vous, comment aimez-vous cuisiner les asperges\u00a0?[\/vc_column_text][vc_single_image image=\u00a0\u00bb23101&Prime; img_size=\u00a0\u00bb400&#215;600&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd&rsquo;hui&#8230;\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t<section class=\"image-edge\">\n\t\t\t    <div class=\"col-md-6 col-sm-4 p0 col-md-push-6 col-sm-push-8\">\n\t\t\t        <img width=\"400\" height=\"268\" src=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/04\/ob_9ff0ea_vichyssoise-de-esparragos-al-estilo-o-1.jpg\" class=\"mb-xs-24\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/04\/ob_9ff0ea_vichyssoise-de-esparragos-al-estilo-o-1.jpg 400w, https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/04\/ob_9ff0ea_vichyssoise-de-esparragos-al-estilo-o-1-300x201.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/>\n\t\t\t    <\/div>\n\t\t\t    <div class=\"container\">\n\t\t\t        <div class=\"col-md-5 col-md-pull-0 col-sm-7 col-sm-pull-4 v-align-transform\">\n\t\t\t            [vc_column_text]<\/p>\n<h3><strong>VICHYSSOISE D\u2019ASPERGES BLANCHES FA\u00c7ON OTTOLENGHI*<\/strong><\/h3>\n<p>[\/vc_column_text]\n\t\t\t        <\/div>\n\t\t\t    <\/div>\n\t\t\t<\/section>\n\t\t[\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4&Prime; css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<h3 style=\"text-align: center;\">Pour 8 verrines<\/h3>\n<h3 style=\"text-align: center;\">ou 4 personnes<\/h3>\n<p style=\"text-align: center;\"><em><u>Pour le velout\u00e9<\/u><\/em><\/p>\n<p style=\"text-align: center;\">500g d\u2019asperges blanches<\/p>\n<p style=\"text-align: center;\">1 petite pomme de terre (150g)<\/p>\n<p style=\"text-align: center;\">2 poireaux moyens (300g seulement de la partie blanche)<\/p>\n<p style=\"text-align: center;\">600ml de bouillon de l\u00e9gumes, maison id\u00e9alement<\/p>\n<p style=\"text-align: center;\">1cc** de sucre<\/p>\n<p style=\"text-align: center;\">1cc** d\u2019huile d\u2019olive<\/p>\n<p style=\"text-align: center;\">3CS*** de cr\u00e8me liquide 4%MG<\/p>\n<p style=\"text-align: center;\">3CS*** de yahourt grec de qualit\u00e9<\/p>\n<p style=\"text-align: center;\">Sel, poivre blanc<\/p>\n<p style=\"text-align: center;\"><em><u>Pour servir<\/u><\/em><\/p>\n<p style=\"text-align: center;\">100g de yahourt grec de qualit\u00e9<\/p>\n<p style=\"text-align: center;\">Le zeste d\u2019 \u00bd citron tr\u00e8s finement r\u00e2p\u00e9<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4&Prime; css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><em><u>Pour le velout\u00e9<\/u><\/em><\/p>\n<p style=\"text-align: center;\">Eplucher les asperges avec un \u00e9conome et couper leur base dure. D\u00e9couper en morceaux en r\u00e9servant les pointes.<\/p>\n<p style=\"text-align: center;\">Eplucher la pomme de terre et la couper grossi\u00e8rement.<\/p>\n<p style=\"text-align: center;\">Bien nettoyer les poireaux et les d\u00e9couper en rondelles \u00e9paisses.<\/p>\n<p style=\"text-align: center;\">Chauffer l\u2019huile d\u2019olive et ajouter les asperges (sauf les pointes), la pomme de terre et le poireau. Faire suer avec un peu de sel pendant 4 minutes, \u00e0 feu moyen, sans coloration. Ajouter le bouillon, le sucre et un peu de poivre moulu.<\/p>\n<p style=\"text-align: center;\">Porter \u00e0 \u00e9bullition et cuire \u00e0 feu moyen et \u00e0 couvert 25\/30 minutes, jusqu\u2019\u00e0 ce que tous les ingr\u00e9dients soient bien tendres. Ajouter alors les pointes d\u2019asperges et cuire 5\/10 minutes de plus.<\/p>\n<p style=\"text-align: center;\">R\u00e9server les pointes d\u2019asperges pour la d\u00e9coration et mixer le reste finement. Vous pouvez passer le velout\u00e9 au chinois si vous voulez une texture ultra-fine.<\/p>\n<p style=\"text-align: center;\">Ajouter le yahourt grec et la cr\u00e8me l\u00e9g\u00e8re et bien mixer. Laisser refroidir la soupe et r\u00e9server au frigo.<\/p>\n<p style=\"text-align: center;\">Servir le velout\u00e9 bien froid, d\u00e9cor\u00e9 des pointes d\u2019asperges, du zeste de citron et de yahourt grec.<\/p>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><i>Bon profit!<\/i><\/p>\n<p><em>Quelques petits details qui comptent\u2026<\/em><\/p>\n<p>*Une recette l\u00e9g\u00e8rement adapt\u00e9e du livre d\u2019Ottolenghi Plenty.<\/p>\n<p>**cc: cuill\u00e8re \u00e0 caf\u00e9<\/p>\n<p>***CS: Cuill\u00e8re \u00e0 Soupe[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n<h3>Encore un petit creux<\/h3>\n<p>[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6&Prime; element_width=\u00a0\u00bb2&Prime; gap=\u00a0\u00bb0&Prime; orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1554130251174-38a39fcf-281d-1&Prime; taxonomies=\u00a0\u00bb260&Prime;][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>Une succulente et d\u00e9licate soupe froide aux asperges blanches.<\/p>\n","protected":false},"author":2,"featured_media":10036,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[260,1,318],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/04\/ob_6a4e18_vichyssoise-de-esparragos-al-estilo-o.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/10035"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=10035"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/10035\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/10036"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=10035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=10035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=10035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}