{"id":31943,"date":"2021-07-14T14:35:08","date_gmt":"2021-07-14T14:35:08","guid":{"rendered":"https:\/\/usapulseseu.org\/sopa-de-ervilhas-secas-e-espargos\/"},"modified":"2021-07-14T14:35:08","modified_gmt":"2021-07-14T14:35:08","slug":"sopa-de-ervilhas-secas-e-espargos","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/pt-pt\/sopa-de-ervilhas-secas-e-espargos\/","title":{"rendered":"Sopa de ervilhas secas e espargos"},"content":{"rendered":"

<\/p>\n

\n

Sopa de ervilhas secas e espargos<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 500 g de ervilhas secas \u2800<\/li>\n
  • 2 colheres de sopa de sumo de lim\u00e3o<\/li>\n
  • 1 cebola m\u00e9dia \u2800<\/li>\n
  • 1 alho franc\u00eas \u2800<\/li>\n
  • 1 courgette pequena \u2800<\/li>\n
  • 1 ramo de espargos \u2800<\/li>\n
  • 1 pitada de sal \u2800<\/li>\n
  • Azeite \u2800<\/li>\n
  • Leite de coco para servir<\/li>\n
  • Sementes de girassol para a cobertura \u2800<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Numa tigela, junta as ervilhas secas, cobre com \u00e1gua e deixa repousar durante 6-8 horas. \u2800<\/li>\n
    2. Deita fora a \u00e1gua da demolha, lava as leguminosas um pouco em \u00e1gua corrente com a ajuda de um passador. \u2800<\/li>\n
    3. Transfere para uma panela, adiciona 4 ch\u00e1venas de \u00e1gua, uma pitada de sal e deixa ferver durante 10 minutos ou at\u00e9 as ervilhas estarem tenras e al dente. Fica atento porque as ervilhas come\u00e7am a desfazer-se muito rapidamente, queremos que os gr\u00e3os estejam inteiros. Desliga o lume e, com a ajuda de uma peneira, elimina o excesso de l\u00edquido. <\/li>\n
    4. Leva a cebola, o alho franc\u00eas e 100 g de ervilhas cozidas j\u00e1 frias ao lume num tacho com um fio generoso de azeite. Tapa e deixa cozinhar em lume brando. \u2800<\/li>\n
    5. Lava a courgette, corta-a em cubos pequenos e coloca-a na frigideira \u2800.<\/li>\n
    6. Lava os espargos, retira as bases fibrosas, reserva as pontas espigadas para a decora\u00e7\u00e3o e corta o resto em fatias finas. Adiciona \u00e0 frigideira e envolve. \u2800<\/li>\n
    7. Tempera com sal e deita \u00e1gua a ferver suficiente para cobrir os legumes. Cozinha durante cerca de 20-35 minutos ou at\u00e9 os legumes estarem tenros. \u2800<\/li>\n
    8. Aquece um fio de azeite numa frigideira e salteia as pontas duplas dos espargos durante cerca de 2 minutos. Retira e reserva. \u2800<\/li>\n
    9. Tritura a sopa at\u00e9 obteres uma mistura muito cremosa. Serve com umas gotas de leite de coco, pontas de espargos e polvilha com sementes de girassol. <\/li>\n<\/ol><\/div>\n
      \n

      Desafi\u00e1mos @mafaldaralmeida mais uma vez a desenvolver uma receita para o Legumechef<\/p>\n<\/p><\/div>\n

      \n
      Arranque<\/div>\n
      Sem lactose, Sem gl\u00faten, Tradicional, Vegan<\/div>\n<\/p><\/div>\n<\/div>\n

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

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