{"id":29220,"date":"2013-05-17T21:43:19","date_gmt":"2013-05-18T01:43:19","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29220"},"modified":"2013-05-17T21:44:02","modified_gmt":"2013-05-18T01:44:02","slug":"broccoli-and-pea-soup%e3%83%96%e3%83%ad%e3%83%83%e3%82%b3%e3%83%aa%e3%81%a8%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%83%94%e3%83%bc%e3%82%b9%e3%81%ae%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29220&lang=en","title":{"rendered":"Broccoli and Pea Soup<br>\u30d6\u30ed\u30c3\u30b3\u30ea\u30fc\u3068\u30b0\u30ea\u30fc\u30f3\u30d4\u30fc\u30b9\u306e\u30b9\u30fc\u30d7"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/05\/78.jpg\" rel=\"lightbox[29220]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-29221 aligncenter\" alt=\"78\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/05\/78.jpg\" width=\"415\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/05\/78.jpg 415w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/05\/78-321x450.jpg 321w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><\/p>\n<p><strong>Broccoli and Pea Soup<\/strong><\/p>\n<p>I used to often add heavy cream to this kind of soup. Since I stopped buying heavy cream all together, my pureed vegetable soup really tastes vegetables, which I now enjoy very much.<\/p>\n<p>Broccoli and pea soup: canola oil, onion, garlic, celery, broccoli, peas, water, vegetable base, sugar, salt, pepper, parsley<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u30d6\u30ed\u30c3\u30b3\u30ea\u30fc\u3068\u30b0\u30ea\u30fc\u30f3\u30d4\u30fc\u30b9\u306e\u30b9\u30fc\u30d7<\/strong><\/p>\n<p>\u3084\u3063\u3071\u308a\u7dd1\u306e\u30b9\u30fc\u30d7\u306f\u7f8e\u5473\u3057\u3044\uff01<\/p>\n<p>\u7dd1\u5165\u308a\u306e\u3082\u306e\u30d6\u30ed\u30c3\u30b3\u30ea\u30fc\u3068\u30b0\u30ea\u30fc\u30f3\u30d4\u30fc\u30b9\u3068\u4e8c\u3064\u3042\u308f\u3055\u3063\u3066\u30d1\u30ef\u30fc\u30a2\u30c3\u30d7\uff08\u3063\u3066\u4f55\u304c\u30d1\u30ef\u30fc\u30a2\u30c3\u30d7\u306a\u306e\u304b\u306f\uff1f\u306a\u306e\u3067\u3059\u304c\uff08\u7b11\uff09\uff09\u3002<\/p>\n<p>\u6700\u8fd1\u306f\u3053\u3046\u3044\u3046\u30b9\u30fc\u30d7\u3092\u4f5c\u3063\u3066\u3082\u3001\u751f\u30af\u30ea\u30fc\u30e0\u3092\u5165\u308c\u306a\u3044\u3088\u3046\u306b\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n<p>\u305d\u306e\u4ee3\u308f\u308a\u3001\u91ce\u83dc\u306e\u5473\u304c\u3057\u3063\u304b\u308a\u5473\u308f\u3048\u307e\u3059\u3002<\/p>\n<p>\u5165\u308c\u305f\u5668\u3082\u306a\u304b\u306a\u304b\u826f\u3044\u3067\u3057\u3087\u3002<\/p>\n<p>\u6700\u8fd1\u4f7f\u3063\u3066\u306a\u304b\u3063\u305f\u306e\u3067\u5fd8\u308c\u3066\u307e\u3057\u305f\u304c\u3001\u3053\u306e\u3061\u3087\u3063\u3068\u53e4\u3073\u305f\u307f\u305f\u3044\u306a\u9ec4\u8272\u3068\u8336\u8272\u3044\u3075\u3061\u304c\u3044\u3044\u5473\u3092\u51fa\u3057\u3066\u304f\u308c\u307e\u3059\u3002<\/p>\n<p style=\"text-align: center;\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f<a href=\"http:\/\/afterhours.culinarytribune.com\/\" target=\"_blank\">\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" alt=\"\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Broccoli and Pea Soup I used to often add heavy cream to this kind of soup. Since I stopped buying heavy cream all together, my pureed vegetable soup really tastes vegetables, which I now enjoy very much. Broccoli and pea soup: canola oil, onion, garlic, celery, broccoli, peas, water, vegetable base, sugar, salt, pepper, parsley [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,28],"tags":[],"class_list":["post-29220","post","type-post","status-publish","format-standard","hentry","category-soup","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29220"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29220\/revisions"}],"predecessor-version":[{"id":29229,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29220\/revisions\/29229"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}