{"id":5941,"date":"2023-03-08T11:55:19","date_gmt":"2023-03-08T10:55:19","guid":{"rendered":"https:\/\/ztove.com\/?post_type=recipe&#038;p=5941"},"modified":"2024-02-01T14:51:48","modified_gmt":"2024-02-01T13:51:48","slug":"klar-suppe-med-kod-og-melboller","status":"publish","type":"recipe","link":"https:\/\/ztove.com\/da\/opskrift\/klar-suppe-med-kod-og-melboller\/","title":{"rendered":"Klar suppe med k\u00f8d- og melboller"},"excerpt":{"rendered":"<p>H\u00f8nsek\u00f8dsuppe, eller klar suppe med k\u00f8d- og melboller som vi kalder den, er en klassiker i det kolde halv\u00e5r. I denne opskrift f\u00e5r du vores version baseret p\u00e5 en hjemmelavet suppefond.<\/p>\n","protected":false},"template":"","recipe_tag":[],"class_list":["post-5941","recipe","type-recipe","status-publish","hentry"],"acf":{"image":5939,"description":"Den helt klassiske h\u00f8nsek\u00f8dsuppe med k\u00f8d- og melboller til det kolde halv\u00e5r. Det vigtigste ved denne type supper er en god fond. Derfor skal man altid lave den selv.\r\n\r\nVil man lave det ekstra godt, kan man lave k\u00f8dbollerne selv ved at koge sm\u00e5 kugler af en frikadellefars og man kan lave melboller ved at koge sm\u00e5 boller af en choux dej. Hvilket blot er en vandbakkelsesdej.","title":"Klar suppe med k\u00f8d- og melboller","ingredients":[{"info":"Suppefond","is_title":true},{"info":"200 g Guler\u00f8dder","is_title":false},{"info":"100 g L\u00f8g","is_title":false},{"info":"100 g Bladselleri","is_title":false},{"info":"0.8-1 l Vand","is_title":false},{"info":"1.5 kg Kyllingel\u00e5r eller skroget fra en kylling","is_title":false},{"info":"3-4 stk. Laurb\u00e6rblade","is_title":false},{"info":"5 stk. Peberkorn, hele","is_title":false},{"info":"Suppefyld","is_title":true},{"info":"0.5 stk. Knoldselleri","is_title":false},{"info":"3 stk. Guler\u00f8dder","is_title":false},{"info":"0.5 stk. Porre","is_title":false},{"info":"250 g K\u00f8dboller","is_title":false},{"info":"250 g Melboller","is_title":false}],"persons":"4","duration":"03:30:00","instructions":[{"step_title":"Lav suppefonden","step_description":"Skr\u00e6l guler\u00f8dder og l\u00f8g. Sk\u00e6r guler\u00f8dder, l\u00f8g og bladselleri i grove stykker. Kom vand i en gryde og tils\u00e6t kylling, gr\u00f8ntsager, laurb\u00e6rblade og peberkorn. S\u00e6t temperaturen til 99 \u00b0C. Lad alle ingredienserne simre s\u00e5 l\u00e6nge du orker. Mindst 1,5 time, men gerne 3 timer. H\u00e6ld fonden fra. Kyllingen kan du gemme og bruge til restemad, men ikke gr\u00f8ntsagerne, s\u00e5 kasser dem."},{"step_title":"Forbered gr\u00f8ntsagerne","step_description":"Skr\u00e6l knoldselleri og guler\u00f8dder og sk\u00e6r dem i tern p\u00e5 ca. 1 cm. Skyl dem. Sk\u00e6r porren over p\u00e5 langs og sk\u00e6r den i halve ringe. Der kan sidde jord inde i porren, s\u00e5 skyl de halve ringe grundigt."},{"step_title":"Blancher de h\u00e5rdf\u00f8re gr\u00f8ntsager","step_description":"S\u00e6t gryden med fond p\u00e5 103 \u00baC. Tils\u00e6t porre og knoldselleri og giv dem 5 minutter, for at tage den r\u00e5 smag."},{"step_title":"Varm bollerne op","step_description":"K\u00f8d og melboller f\u00e5r en d\u00e5rlig konsistens, hvis de koger og guleroden bliver ogs\u00e5 for bl\u00f8d. S\u00e5 skru temperaturen ned til 90 \u00b0C. Tils\u00e6t gulerodsternene, k\u00f8dboller og melboller og varm det op i 5-10 minutter."}],"tags":[{"name":"Kylling"},{"name":"Suppe"},{"name":"Vintermad"},{"name":"h\u00f8nsek\u00f8dssuppe"},{"name":"h\u00f8nsek\u00f8dsuppe"},{"name":"Id\u00e9er til aftensmaden"},{"name":"\u00c5rstidens retter"}],"notes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Klar suppe med k\u00f8d- og melboller - Ztove<\/title>\n<meta name=\"description\" content=\"H\u00f8nsek\u00f8dsuppe, eller klar suppe med k\u00f8d- og melboller. 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