Krem juha od korijena celera nje\u017enog je, ali izra\u017eajnog okusa, koji se savr\u0161eno uklapa u hladnije dane. Celer ima lagano ora\u0161astu aromu i kremastu teksturu kada se pravilno skuha i izblendira, \u0161to ga \u010dini idealnom bazom za juhu.<\/p>\n\n\n\n
Za pripremu je potrebno oguliti i narezati korijen celera na kockice. Na malo maslinova ulja pirja se sitno sjeckani luk i \u010de\u0161njak dok ne omek\u0161aju, a zatim se dodaje celer. Sve se kratko prodinsta kako bi se oslobodile arome, potom se prelije povrtnim temeljcem i kuha dok povr\u0107e ne postane mekano.<\/p>\n\n\n\n
Nakon kuhanja juha se blendira do glatke teksture. Po \u017eelji se mo\u017ee dodati prstohvat mu\u0161katnog ora\u0161\u010di\u0107a ili nekoliko kapi limunova soka za svje\u017einu. Poslu\u017euje se uz prepe\u010deni kruh, sjemenke ili svje\u017ee nasjeckano za\u010dinsko bilje.<\/p>\n\n\n\n
Krem juha od celera jednostavno je, ali elegantno jelo koje isti\u010de prirodne okuse i toplinu doma\u0107e kuhinje.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Krem juha od korijena celera nje\u017enog je, ali izra\u017eajnog okusa, koji se savr\u0161eno uklapa u hladnije dane. Celer ima lagano ora\u0161astu aromu i kremastu teksturu kada se pravilno skuha i izblendira, \u0161to ga \u010dini idealnom bazom za juhu. Za pripremu je potrebno oguliti i narezati korijen celera na kockice. Na malo maslinova ulja pirja se sitno sjeckani luk i \u010de\u0161njak dok ne omek\u0161aju, a zatim se dodaje celer. Sve se kratko prodinsta kako bi se oslobodile arome, potom se prelije povrtnim temeljcem i kuha dok povr\u0107e ne postane mekano. Nakon kuhanja juha se blendira do glatke teksture. Po \u017eelji se mo\u017ee dodati prstohvat mu\u0161katnog ora\u0161\u010di\u0107a ili nekoliko kapi limunova soka za svje\u017einu. Poslu\u017euje se uz prepe\u010deni kruh, sjemenke ili svje\u017ee nasjeckano za\u010dinsko bilje. Krem juha od celera jednostavno je, ali elegantno jelo koje isti\u010de prirodne okuse i toplinu doma\u0107e kuhinje.<\/p>\n","protected":false},"author":1,"featured_media":17,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-celerski-barsun"],"_links":{"self":[{"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/posts\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/palettespiral.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16"}],"version-history":[{"count":1,"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/posts\/16\/revisions"}],"predecessor-version":[{"id":18,"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/posts\/16\/revisions\/18"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/palettespiral.org\/index.php?rest_route=\/wp\/v2\/media\/17"}],"wp:attachment":[{"href":"https:\/\/palettespiral.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/palettespiral.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/palettespiral.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}