{"id":152,"date":"2010-11-10T20:50:00","date_gmt":"2010-11-10T20:50:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=152"},"modified":"2010-11-10T20:50:00","modified_gmt":"2010-11-10T20:50:00","slug":"una-sopa-mejillones-y-puerros","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2010\/11\/10\/una-sopa-mejillones-y-puerros\/","title":{"rendered":"Una sopa de mejillones y puerros"},"content":{"rendered":"<p><IMG class=\"imgcen\" id=\"img_0\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\">En la \u00e9poca del a\u00f1o que se aproxima al invierno son muy frecuentes las porrusaldas, existen muchas variedades. \u00c9sta, en concreto, consiste en una sopa de puerros y mejillones con pan, su sabor a mar debido al profundo sabor iodado del mejill\u00f3n es muy intenso. A m\u00ed me recuerda tambi\u00e9n un poco a la famosa minestrone italiana. Ah\u00ed va la receta:<\/p>\n<p><strong>Sopa de puerros y mejillones<\/strong><\/p>\n<p> <strong><strong><strong>Ingredientes para 4 personas:<strong><\/strong><\/strong><\/strong><\/strong><\/p>\n<p> 6 puerros<\/p>\n<p> 2 zanahorias<\/p>\n<p> 1 rama de apio<\/p>\n<p> 1 kg de mejillones<\/p>\n<p> 1 vaso de vino blanco<\/p>\n<p> 1 currusco de pan seco<\/p>\n<p> sal<\/p>\n<p> aceite de oliva<\/p>\n<p><strong>Pasos a seguir:<\/p>\n<p><\/strong>Limpiar y cortar los puerros, retirar la parte final del verde y picarlos muy finos. Hacer lo mismo con las zanahorias, pelar y picar.<\/p>\n<p> Abrir los mejillones en 200 gr de agua hirviendo, quitar la c\u00e1scara, reservar el agua de cocci\u00f3n y picar la carne muy fina.<\/p>\n<p> En una olla o cazuela alta, rehogar la rama de apio picada muy fina, el puerro y la zanahoria. Cuando transcurran 10 minutos, a\u00f1adir el pan y dejar 3 minutos. A\u00f1adir el vaso de vino blanco, dejar reducir e incorporar el caldo con los mejillones y otros 200 gr de agua. Dejar cocer el conjunto durante 20 minutos y listo.<br \/>\n<strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><br \/>\n<strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><\/p>\n<p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong> <\/p>\n<p><object id=\"flashObj\" width=\"600\" height=\"360\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"web=externos&#038;videoId=676689723001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"wmode\" value=\"transparent\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashVars=\"web=externos&#038;videoId=676689723001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"360\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowFullScreen=\"true\" allowScriptAccess=\"always\" swLiveConnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>En la \u00e9poca del a\u00f1o que se aproxima al invierno son muy frecuentes las porrusaldas, existen muchas variedades. \u00c9sta, en concreto, consiste en una sopa de puerros y mejillones con pan, su sabor a mar debido al profundo sabor iodado del mejill\u00f3n es muy intenso. A m\u00ed me recuerda tambi\u00e9n un poco a la famosa [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[545,854,1046,1242],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/152"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=152"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/152\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}