{"id":31948,"date":"2021-07-14T14:35:08","date_gmt":"2021-07-14T14:35:08","guid":{"rendered":"https:\/\/usapulseseu.org\/soupe-aux-pois-secs-et-aux-asperges\/"},"modified":"2021-07-14T14:35:08","modified_gmt":"2021-07-14T14:35:08","slug":"soupe-aux-pois-secs-et-aux-asperges","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/fr\/soupe-aux-pois-secs-et-aux-asperges\/","title":{"rendered":"Soupe aux pois secs et aux asperges"},"content":{"rendered":"

<\/p>\n

\n

Soupe aux pois secs et aux asperges<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
\n
    \n
  • 500 g de pois secs \u2800<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de jus de citron \u2800<\/li>\n
  • 1 oignon moyen \u2800<\/li>\n
  • 1 poireau \u2800<\/li>\n
  • 1 petite courgette \u2800<\/li>\n
  • 1 botte d’asperges \u2800<\/li>\n
  • 1 pinc\u00e9e de sel \u2800<\/li>\n
  • Huile d’olive \u2800<\/li>\n
  • Lait de coco pour servir \u2800<\/li>\n
  • Graines de tournesol pour la garniture \u2800<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Dans un bol, ajoutez les pois secs, couvrez d’eau et laissez reposer pendant 6 \u00e0 8 heures. \u2800<\/li>\n
    2. Jeter l’eau de trempage, laver un peu les l\u00e9gumes secs \u00e0 l’eau courante \u00e0 l’aide d’une passoire. \u2800<\/li>\n
    3. Transf\u00e9rer dans une casserole, ajouter 4 tasses d’eau, une pinc\u00e9e de sel et faire bouillir pendant 10 minutes, ou jusqu’\u00e0 ce que les pois soient tendres et al dente. Surveillez la cuisson, car les pois se d\u00e9sagr\u00e8gent tr\u00e8s vite et les grains doivent \u00eatre entiers. \u00c9teignez le feu et, \u00e0 l’aide d’une passoire, jetez l’exc\u00e9dent de liquide. <\/li>\n
    4. Mettez l’oignon, le poireau et 100 g de petits pois cuits d\u00e9j\u00e0 froids sur le feu dans une casserole avec un g\u00e9n\u00e9reux filet d’huile d’olive. Couvrez et laissez mijoter. \u2800<\/li>\n
    5. Lavez la courgette, coupez-la en petits cubes et mettez-la dans la po\u00eale.<\/li>\n
    6. Lavez les asperges, retirez les bases fibreuses, r\u00e9servez les extr\u00e9mit\u00e9s fendues pour la d\u00e9coration et coupez le reste en fines tranches. Ajoutez-les \u00e0 la po\u00eale et enveloppez-les. \u2800<\/li>\n
    7. Assaisonnez avec du sel et versez suffisamment d’eau bouillante pour couvrir les l\u00e9gumes. Faites cuire pendant environ 20 \u00e0 35 minutes ou jusqu’\u00e0 ce que les l\u00e9gumes soient tendres. \u2800<\/li>\n
    8. Faites chauffer un filet d’huile d’olive dans une po\u00eale \u00e0 frire et faites sauter les extr\u00e9mit\u00e9s fendues des asperges pendant environ 2 minutes. Retirez-les et r\u00e9servez-les. \u2800<\/li>\n
    9. Passez la soupe \u00e0 la moulinette jusqu’\u00e0 l’obtention d’un m\u00e9lange tr\u00e8s cr\u00e9meux. Servez avec quelques gouttes de lait de coco, des pointes d’asperges et saupoudrez de graines de tournesol. <\/li>\n<\/ol><\/div>\n
      \n

      Nous avons mis au d\u00e9fi @mafaldaralmeida une fois de plus de d\u00e9velopper une recette pour Legumechef.<\/p>\n<\/p><\/div>\n

      \n
      D\u00e9marrage<\/div>\n
      Sans produits laitiers, Sans gluten, Traditionnel, V\u00e9g\u00e9talien<\/div>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

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