{"id":9,"date":"2015-01-05T23:37:15","date_gmt":"2015-01-05T22:37:15","guid":{"rendered":"https:\/\/chateletdejayac.com\/miladiou\/?p=9"},"modified":"2024-11-15T17:07:01","modified_gmt":"2024-11-15T16:07:01","slug":"la-sopa-e-lo-chabrol","status":"publish","type":"post","link":"https:\/\/chateletdejayac.com\/jaiacs\/2015\/01\/05\/la-sopa-e-lo-chabrol\/","title":{"rendered":"La sopa e lo chabr\u00f2l"},"content":{"rendered":"\n<p>Publi\u00e9 : 2009-02-06<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Tres litres d&#8217;aiga Una culhi\u00e8ra d&#8217;\u00f2li Un porrat Tres pastenajas Una raba Un chaul Una ponhada de mongetas Un bocin de coja Cinc pom&#8217;ei terra Sal, p\u00e8bre Una carcassa de canard Pan n\u00e8gre Vin roge. La sopa : Copar lo porrat, las pastenajas, lo chaul e la coja en petits bocins. Far fricassar aquelas legumas dins l&#8217;\u00f2li, salar e p\u00e9brar un pauc. Los botar dins l&#8217;aiga freda salada, amb la raba copada, las mongetas e la carcassa. Far c\u00f2ser un&#8217;ora a petits bolhons. Botar las pom&#8217;ei terra, e far c\u00f2ser vint minutas de mai&#8230; \u00ab A pus pres ! \u00bb, \u00e7\u00f2-disi\u00e1 la Loisa. Tirar las pom&#8217;ei terra per las minjar en salada. Copar de talhons fins de pan n\u00e8gre dins la sopiera. Lo pepe Charles disi\u00e1 a la Loisa : \u00ab Vai t&#8217;en copar la sopa, paura femna ! \u00bb Boidar lo bolhon bulhent sus lo pan, e botar lo cuberton cinc minutas per zo far bonhar. Servir dins de las sietas prifondas, &#8230; BON APETIS ! \u00ab Minjas petits ! \u00bb, \u00e7\u00f2-disi\u00e1 tauben lo pepe. Lo chabr\u00f2l : Quand dem\u00f2ra nonmas un fons de bolhon dins la sieta, boidar un pauc de vin roge, que deu estujar la culhi\u00e8ra. Remudar un pauc. Bevetz lo tot ! &#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Publi\u00e9 : 2009-02-06 Tres litres d&#8217;aiga Una culhi\u00e8ra d&#8217;\u00f2li Un porrat Tres pastenajas Una raba Un chaul Una ponhada de mongetas Un bocin de coja Cinc pom&#8217;ei terra Sal, p\u00e8bre Una carcassa de canard Pan n\u00e8gre Vin roge. La sopa : Copar lo porrat, las pastenajas, lo chaul e la coja en petits bocins. Far [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-9","post","type-post","status-publish","format-aside","hentry","category-receptas-de-la-meme-loisa","post_format-post-format-aside"],"_links":{"self":[{"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/posts\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/comments?post=9"}],"version-history":[{"count":1,"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/posts\/9\/revisions"}],"predecessor-version":[{"id":153,"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/posts\/9\/revisions\/153"}],"wp:attachment":[{"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/media?parent=9"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/categories?post=9"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chateletdejayac.com\/jaiacs\/wp-json\/wp\/v2\/tags?post=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}