{"id":191,"date":"2023-02-04T23:03:12","date_gmt":"2023-02-04T23:03:12","guid":{"rendered":"https:\/\/kokkenbom.no\/?p=191"},"modified":"2023-02-04T23:05:45","modified_gmt":"2023-02-04T23:05:45","slug":"fransk-loksuppe","status":"publish","type":"post","link":"http:\/\/kokkenbom.no\/?p=191","title":{"rendered":"Fransk L\u00f8ksuppe"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><a href=\"https:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-194\" width=\"321\" height=\"321\" srcset=\"http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1-1024x1024.jpg 1024w, http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1-300x300.jpg 300w, http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1-150x150.jpg 150w, http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1-768x768.jpg 768w, http:\/\/kokkenbom.no\/wp-content\/uploads\/2023\/02\/322963477_875128873526517_1274830491954963257_n-1.jpg 1440w\" sizes=\"auto, (max-width: 321px) 100vw, 321px\" \/><\/a><\/figure>\n\n\n\n<p>4 stk. l\u00f8k<\/p>\n\n\n\n<p>3 ss olje eller sm\u00f8r<\/p>\n\n\n\n<p>1 ts sukker<\/p>\n\n\n\n<p>4 b\u00e5ter hvitl\u00f8k<\/p>\n\n\n\n<p>1 l gr\u00f8nnsak- eller kj\u00f8ttbuljong (utblandet)<\/p>\n\n\n\n<p>1 <a><\/a>stk. laurb\u00e6rblad<\/p>\n\n\n\n<p>4 dl br\u00f8dkrutonger eller skiver ristet br\u00f8d<\/p>\n\n\n\n<p>2 dl revet ost<\/p>\n\n\n\n<p>Skj\u00e6r l\u00f8ken i ca. 4 mm tykke skiver, enten med kniv eller mandolin. (Nei, ikke instrumentet)<\/p>\n\n\n\n<p>Varm en vid kjele og ha i l\u00f8k og olje. Stekes p\u00e5 middels varme til den er myk og blank, dette tar en liten stund, pass p\u00e5 \u00e5 r\u00f8re underveis. Dryss over sukker og stek videre til l\u00f8ken har f\u00e5tt en fin, gyllenbrun farge. Finhakket hvitl\u00f8k tilsettesT\u00f8m vann og mot slutten av steketiden.<\/p>\n\n\n\n<p>Hell buljongen i kjelen og tilsett laurb\u00e6rblad. Det hele skal sm\u00e5koke i 45-60 minutter. Smak til med salt og kvernet pepper.<\/p>\n\n\n\n<p>Plukk ut laurb\u00e6rblad og fordel suppen i sk\u00e5ler som er passe store. Dryss over br\u00f8dkrutonger (eventuelt hele skiver med ost p\u00e5) og topp med revet ost. Sett sk\u00e5lene p\u00e5 brett midt i ovnen p\u00e5 225 \u00b0C i 3-5 minutter, til osten begynner \u00e5 bli gyllen. Server med \u00e9n gang. Det er varmt n\u00e5r du tar det ut av ovnen, s\u00e5 du kan gjerne vente noen minutter f\u00f8r du smaker.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 stk. l\u00f8k 3 ss olje eller sm\u00f8r 1 ts sukker 4 b\u00e5ter hvitl\u00f8k 1 l gr\u00f8nnsak- eller kj\u00f8ttbuljong (utblandet) 1 stk. laurb\u00e6rblad 4 dl br\u00f8dkrutonger eller skiver ristet br\u00f8d 2 dl revet ost Skj\u00e6r l\u00f8ken i ca. 4 mm tykke skiver, enten med kniv eller mandolin. (Nei, ikke instrumentet) Varm en vid kjele og&#8230;<\/p>\n","protected":false},"author":1,"featured_media":193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oppskrifter"],"_links":{"self":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=191"}],"version-history":[{"count":2,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":195,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/posts\/191\/revisions\/195"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=\/wp\/v2\/media\/193"}],"wp:attachment":[{"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kokkenbom.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}