{"id":8559,"date":"2013-07-18T09:13:00","date_gmt":"2013-07-18T08:13:00","guid":{"rendered":"http:\/\/comeconmigo.net\/2013\/07\/18\/calabacines-a-la-vista-crema-helada-de-calabacin-y-edamame\/"},"modified":"2020-06-16T11:40:51","modified_gmt":"2020-06-16T10:40:51","slug":"crema-helada-de-calabacin-y-edamame","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/crema-helada-de-calabacin-y-edamame\/","title":{"rendered":"VELOUT\u00c9 GLAC\u00c9 COURGETTE & EDAMAME"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 18\/07\/2013.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]D\u00e8s que les beaux jours reviennent, nous troquons les velout\u00e9s bien chauds<\/a> par des soupes froides<\/a>. Et tant qu\u2019\u00e0 faire, en mode l\u00e9ger par rapport aux versions traditionnelles, histoire de ne pas alourdir la balance avant l\u2019\u00e9t\u00e9.<\/p>\n

Comme les courgettes ne manquent pas \u00e0 la fin de l\u2019\u00e9t\u00e9, voici un velout\u00e9 \u00e0 la texture incroyablement soyeuse et onctueuse gr\u00e2ce au rajout d\u2019edamame, les petits haricots des restaurants japonais. C\u2019est surprenant et surtout tr\u00e8s bon\u00a0!<\/p>\n

Vous m\u2019en direz des nouvelles! Et vous, vous aimez\u00a0les soupes froides<\/strong><\/a>\u00a0?[\/vc_column_text][vc_single_image image=\u00a0\u00bb27697″ img_size=\u00a0\u00bb400X600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd’hui…\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t

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VELOUT\u00c9 GLAC\u00c9 COURGETTE & EDAMAME*<\/h3>\n

[\/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″ css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Pour 4 personnes<\/h3>\n

400g de courgettes<\/p>\n

400g d\u2019edamame (sous vide, surgel\u00e9\u2026)<\/p>\n

18g de menthe fra\u00eeche (les feuilles d\u2019un beau bouquet)<\/p>\n

1cc** d\u2019huile d\u2019olive<\/p>\n

Sel, poivre<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4″ 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

Chauffer 650ml d\u2019eau filtr\u00e9e avec une belle pinc\u00e9e de sel. Ajouter la courgette rinc\u00e9e et d\u00e9coup\u00e9e en petits cubes et l\u2019edamame rinc\u00e9 et \u00e9goutt\u00e9.<\/p>\n

Cuire \u00e0 feu fort 5\/10 minutes jusqu\u2019\u00e0 ce que la courgette soit bien tendre.<\/p>\n

Ajouter la menthe et l\u2019huile d\u2019olive et mixer longuement jusqu\u2019\u00e0 obtention d\u2019une texture lisse et l\u00e8g\u00e8re.<\/p>\n

Ajuster l\u2019assaisonnement en sel et poivre. Laisser refroidir et r\u00e9server au frais au moins 2 heures avant de servir.<\/p>\n

D\u00e9guster bien frais.<\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Bon profit!<\/i><\/p>\n

Quelques petits details qui comptent\u2026<\/em><\/p>\n

*Une recette l\u00e9g\u00e8rement adapt\u00e9e du livre\u00a0Cojean tout simplement<\/em><\/strong><\/a>.<\/em><\/strong><\/p>\n

**cc: cuill\u00e8re \u00e0 caf\u00e9[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n

Encore un petit creux<\/h3>\n

[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6″ element_width=\u00a0\u00bb2″ gap=\u00a0\u00bb0″ orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1592304006552-2a4338f9-14f4-6″ taxonomies=\u00a0\u00bb318″][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"

Un velout\u00e9 l\u00e9ger et rassasiant pour se r\u00e9galer tout en prenant soin de soi.<\/p>\n","protected":false},"author":2,"featured_media":9026,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[240,1,275,318],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/Crema-helada-de-calabacin-y-edamame-4-.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/8559"}],"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=8559"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/8559\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/9026"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=8559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=8559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=8559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}