{"id":409,"date":"2016-01-29T13:39:36","date_gmt":"2016-01-29T12:39:36","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=409"},"modified":"2016-01-29T13:39:36","modified_gmt":"2016-01-29T12:39:36","slug":"svampsoppa-och-blabarsriddare","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/svampsoppa-och-blabarsriddare\/","title":{"rendered":"Svampsoppa och bl\u00e5b\u00e4rsriddare"},"content":{"rendered":"

Fredag och jag bjuder p\u00e5 torsdagsmiddag. Inte alls, Det h\u00e4r \u00e4r en helgvariant p\u00e5 ett lyckat tema, soppa med n\u00e5got nygr\u00e4ddat, frasigt, lite s\u00f6tt. T\u00e4nker att det kan bli en l\u00f6rdags- eller s\u00f6ndagslunch kanske. Eller s\u00e5 sparar ni p\u00e5 h\u00e4rligheten till veckan.<\/strong><\/p>\n

Jag har ju hyllat trattkantarellen<\/a> n\u00e4stan skaml\u00f6st och nu \u00e4r vi d\u00e4r igen. S\u00e5 mycket smak i n\u00e5got s\u00e5 ynkligt, skrynkligt. En rej\u00e4l n\u00e4ve \u00e4r allt som beh\u00f6vs till dagens svampsoppa. Doften som sprider sig i k\u00f6ket \u00e4r f\u00f6rf\u00f6risk. Om \u00f6gat inte h\u00e4nger med i jublet s\u00e5 t\u00e4nker jag att det kan handla en del om presentation. Hur den serveras helt enkelt. Kolla dagens bildgalleri och l\u00e5t dig \u00f6vertygas om att gr\u00e5brunt \u00e4r helt r\u00e4tt.<\/p>\n

\"Skogssk\u00f6rdat<\/a>
Skogssk\u00f6rdat f\u00e5r s\u00e4tta smak p\u00e5 soppmiddagen. Trattkantarell och bl\u00e5b\u00e4r i perfekt harmoni.<\/figcaption><\/figure>\n

Riddarna \u00e4r faktiskt inte fattiga alls utan av varianten som kallas rika och g\u00f6rs p\u00e5 vetebr\u00f6d. Gott s\u00e4llskap har de ocks\u00e5 av r\u00e5r\u00f6rda bl\u00e5b\u00e4r. Jag tog fram en fryst vetel\u00e4ngd som skivades stektes frasig och gyllenbrun p\u00e5 riddarvis. De fattiga g\u00f6r man p\u00e5 skivat formbr\u00f6d s\u00e5 det h\u00e4r \u00e4r som utlovat en helgfin variant.<\/p>\n

Soppa p\u00e5 trattkantarell (4 pers)<\/strong><\/h2>\n
    \n
  • 1 stor n\u00e4ve torkade trattkantareller, eller ca 300 g frysta<\/li>\n
  • 2 schalottenl\u00f6kar<\/li>\n
  • 1 vitl\u00f6ksklyfta<\/li>\n
  • 6 dl svampspad + vatten<\/li>\n
  • 1 msk koncentrerad gr\u00f6nsaksfond<\/li>\n
  • 2 \u00bd dl gr\u00e4dde<\/li>\n
  • peppar<\/li>\n
  • salt<\/li>\n
  • 1 msk finhackad persilja<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. L\u00e4gg svampen i bl\u00f6t trettio minuter. Eller tina den frysta. Finhacka l\u00f6k och vitl\u00f6k. Hetta upp lite sm\u00f6r i en kastrull och stek l\u00f6ken p\u00e5 m\u00e5ttlig v\u00e4rme.<\/li>\n
    2. Krama ur s\u00e5 mycket v\u00e4tska du kan ur svampen och stek den ihop med l\u00f6ken en liten stund.. H\u00e4ll p\u00e5 svampspad, vatten och fond. Koka n\u00e5gra minuter innan gr\u00e4dden ska ner i kastrullen.<\/li>\n
    3. Sjud soppan tio minuter. Mixa den sl\u00e4t och smaka av med peppar och salt. Str\u00f6 \u00f6ver den hackade persiljan.<\/li>\n<\/ol>\n

       <\/p>\n

      Riddare med r\u00e5r\u00f6rda bl\u00e5b\u00e4r (4 pers)<\/strong><\/h2>\n
        \n
      • Vetel\u00e4ngd, g\u00e4rna dagsgammal, 1-2 skivor per person<\/li>\n
      • 1 \u00e4gg<\/li>\n
      • 2 \u00bd dl mj\u00f6lk<\/li>\n
      • 1 dl vetemj\u00f6l<\/li>\n
      • 3 dl tinade bl\u00e5b\u00e4r<\/li>\n
      • \u00bd dl socker<\/li>\n
      • gr\u00e4dde att vispa<\/li>\n<\/ul>\n

        G\u00f6r s\u00e5h\u00e4r<\/h4>\n
          \n
        1. Sk\u00e4r vetel\u00e4ngd i skivor. Blanda \u00e4gg, mj\u00f6lk och mj\u00f6l till en klumpfri smet. Hetta upp sm\u00f6r i en stekpanna. Doppa br\u00f6det i smeten och stek riddarna vackert bruna och frasiga.<\/li>\n
        2. Blanda bl\u00e5b\u00e4r med socker. Jag gillar att b\u00e4ren \u00e4r lite hela s\u00e5 jag f\u00f6rs\u00f6ker mest r\u00f6ra inte mosa s\u00e5 mycket. Vispa gr\u00e4dden.<\/li>\n
        3. Servera riddarna varma och nygr\u00e4ddade tillsammans med b\u00e4r och vispad gr\u00e4dde.<\/li>\n<\/ol>\n

          Soppa och pannkakor p\u00e5 torsdagar. \u00c4r det en helt f\u00f6rlegad tradition? Vad s\u00e4ger ni, \u00a0g\u00e4ller det fortfarande? Och f\u00f6rresten, \u00e4ter ni soppa \u00f6verhuvudtaget?<\/p>\n","protected":false},"excerpt":{"rendered":"

          Plocka med en variant av torsdagens sopptema rakt in i helgen. Varf\u00f6r tidsbegr\u00e4nsa en s\u00e5 lysande kombination. Min k\u00e4ra k\u00f6kskompis trattkantarellen \u00e4r tillbaka och h\u00e4r i gott s\u00e4llskap med en hop rika riddare och en ovanligt trevlig samling bl\u00e5b\u00e4r. <\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[65,51],"tags":[91,109,53],"yoast_head":"\nSvampsoppa och bl\u00e5b\u00e4rsriddare - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Torsdagstradition m\u00e5h\u00e4nda, men varf\u00f6r tidsbegr\u00e4nsa en s\u00e5 bra kombination. Svampsoppa och frasigt gyllenstekta rika riddare med r\u00e5r\u00f6rda bl\u00e5b\u00e4r. 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