{"id":540,"date":"2010-10-01T15:55:31","date_gmt":"2010-10-01T13:55:31","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=540"},"modified":"2019-10-19T15:00:49","modified_gmt":"2019-10-19T13:00:49","slug":"creme-de-potimarron-et-noix-de-saint-jacques","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/creme-de-potimarron-et-noix-de-saint-jacques\/","title":{"rendered":"Cr\u00e8me de potimarron et noix de Saint Jacques"},"content":{"rendered":"<p class=\"paragraph_style_1\">Peut se servir en mise en bouche dans une petite soupi\u00e8re ou en entr\u00e9e en augmentant la quantit\u00e9<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Noix de p\u00e9toncles ou de de St Jacques \u00e0 volont\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">700g de potimarron<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cubes de bouillon de poule<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 gousses d\u2019ail, sel, poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25 cl de cr\u00e8me fra\u00eeche<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 feuilles de laurier<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 soupe de ma\u00efzena (si besoin)<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_1\">Eplucher le potimarron et le couper en lamelles. Les mettre dans le faitout et remplir d\u2019eau jusqu\u2019\u00e0 2 cm en dessous du niveau des l\u00e9gumes.<\/p>\n<p class=\"paragraph_style_1\">Ajouter le bouillon de poule, le sel, le poivre et les gousses d\u2019ail \u00e9pluch\u00e9es et enti\u00e8res + le laurier.<\/p>\n<p class=\"paragraph_style_1\">Mettre sur le feu et compter 1\u20442 heure de cuisson \u00e0 partir de l\u2019\u00e9bullition.<\/p>\n<p class=\"paragraph_style_1\">Retirer les gousses d\u2019ail et le laurier. Mixer. Si le potage est trop liquide, ajouter 1 cuil. \u00e0 soupe de ma\u00efzena d\u00e9lay\u00e9e dans un peu d\u2019eau et remettre sur le feu jusqu\u2019\u00e0 \u00e9bullition en remuant sans arr\u00eat.<\/p>\n<p class=\"paragraph_style_1\">Ajouter la cr\u00e8me fra\u00eeche et mixer \u00e0 nouveau. R\u00e9server.<\/p>\n<p class=\"paragraph_style_1\">Dans une po\u00eale, faire fondre 40g de beurre + 1 cuill\u00e8re \u00e0 soupe d\u2019huile. Y faire sauter les noix de St Jacques. Saler.<\/p>\n<p class=\"paragraph_style_1\"><span class=\"style_2\">POUR UNE MISE EN BOUCHE<\/span> :<\/p>\n<p class=\"paragraph_style_1\">Remplir une petite soupi\u00e8re de cr\u00e8me de potimarron.<\/p>\n<p class=\"paragraph_style_1\">Poser sur le dessus 2 ou 3 noix de p\u00e9toncles et parsemer de ciboulette.<\/p>\n<p class=\"paragraph_style_1\"><span class=\"style_2\">POUR UNE ENTREE<\/span> :<\/p>\n<p class=\"paragraph_style_1\">Remplir des assiettes creuses ou coupelles de cr\u00e8me de potimarron.<\/p>\n<p class=\"paragraph_style_1\">Poser sur le dessus quelques noix de St jacques ou p\u00e9toncles + ciboulette.<\/p>\n<p class=\"paragraph_style_1\"><span class=\"style_2\">AU CHEVRE FRAIS<\/span> :<\/p>\n<p class=\"paragraph_style_1\">Verser la cr\u00e8me de potimarron dans des assiettes creuses.<\/p>\n<p class=\"paragraph_style_1\">Disposer sur le dessus quelques fromages de ch\u00e8vre frais.<\/p>\n<p class=\"paragraph_style_1\">Parsemer de ciboulette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Peut se servir en mise en bouche dans une petite soupi\u00e8re ou en entr\u00e9e en augmentant la quantit\u00e9 Ingr\u00e9dients : Noix de p\u00e9toncles ou de de St Jacques \u00e0 volont\u00e9&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/creme-de-potimarron-et-noix-de-saint-jacques\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=540"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/540\/revisions"}],"predecessor-version":[{"id":1444,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/540\/revisions\/1444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}