{"id":362,"date":"2011-10-19T11:28:08","date_gmt":"2011-10-19T09:28:08","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=362"},"modified":"2011-10-19T11:28:08","modified_gmt":"2011-10-19T09:28:08","slug":"sopa-de-ajo-y-remolacha-2","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/10\/19\/sopa-de-ajo-y-remolacha-2\/","title":{"rendered":"Sopa de ajo y remolacha"},"content":{"rendered":"<p><strong><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-REMOLACHA-CUCHARA-POR-FIN2.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-369\" title=\"FOTO REMOLACHA CUCHARA POR FIN\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-REMOLACHA-CUCHARA-POR-FIN2.jpg\" alt=\"\" width=\"600\" height=\"448\" \/><\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\n1 vaso aceite (peque\u00f1o).<br \/>\n1 vaso vino blanco.<br \/>\n2 huevos.<br \/>\n150 gr de pan sentado (del d\u00eda anterior).<br \/>\n50 gr de cebolla roja.<br \/>\n1 litro caldo.<br \/>\n1 cabeza ajo.<br \/>\n2 remolachas cocidas.<\/p>\n<p>Poner al fuego los ajos pelados y el pan cortado en el fondo de una cazuela amplia, a\u00f1adir el vino blanco y dejar reducir el alcohol. Incorporar seguidamente la remolacha cortada en lonchas, la cebolla que habremos pochado y el caldo, y dejar cociendo la mezcla en el fuego durante 30 minutos. Antes de servir, rallar los huevos previamente cocidos sobre la sopa.<\/p>\n<p><object id=\"flashObj\" width=\"640\" 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=\"@videoPlayer=1199134817001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><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\" bgcolor=\"#FFFFFF\" flashVars=\"@videoPlayer=1199134817001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#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>&nbsp; Ingredientes: 1 vaso aceite (peque\u00f1o). 1 vaso vino blanco. 2 huevos. 150 gr de pan sentado (del d\u00eda anterior). 50 gr de cebolla roja. 1 litro caldo. 1 cabeza ajo. 2 remolachas cocidas. Poner al fuego los ajos pelados y el pan cortado en el fondo de una cazuela amplia, a\u00f1adir el vino blanco [&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":[47,264,681,933,1393],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/362"}],"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=362"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/362\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}