{"id":42213,"date":"2026-04-27T17:12:44","date_gmt":"2026-04-27T15:12:44","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/quatremolins-sopa-de-la-reina\/"},"modified":"2026-05-02T13:40:42","modified_gmt":"2026-05-02T11:40:42","slug":"quatremolins-sopa-de-la-reina","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/quatremolins-sopa-de-la-reina\/","title":{"rendered":"Quatremolins &#8211; Sopa de la reina"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">SOPA DE LA REINA<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-6.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-6.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><strong>El restaurant Quatremolins amb el seu xef i propietari Rafel Muria<\/strong>, ha treballat amb dos plats que s\u00f3n retrat d\u2019una cuina reflex d\u2019un model d\u2019alimentaci\u00f3 que \u00e9s la cuina del reaprofitament. Una cuina lligada al mercat i les caselles de menuts per\u00f2 tamb\u00e9 a altres models gastron\u00f2mics com \u00e9s la pastisseria i que queda representada en la sopa de la reina. En aquest cas, un dels trets singulars de la reinterpretaci\u00f3 realitzades pel xef Muria \u00e9s la reinterpretaci\u00f3 a partir de treballar amb nous productes per\u00f2 amb el concepte de plat tradicional, com veiem que succeeix amb la sopa de la reina o les tripes amb morro i orelles.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECEPTA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-8.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-8.jpg\"><div id=\"90e589176e\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/DtrenjH_J8s\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#90e589176e').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">Elaboraci\u00f3<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-abadejo-en-suc-7-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En aquesta proposta es presenta el que podria ser un \u00abenganya l\u2019ull\u00bb fet amb la sopa de reina, que es converteix en una versi\u00f3 salada, es mant\u00e9 l\u2019estructura original del plat per\u00f2 es canvien els ingredients per aconseguir un resultat diferent. La base del plat \u00e9s un bescuit elaborat a partir d\u2019una massa semblant a la d\u2019un pancake. Aquesta massa es prepara amb patata cuita, ou, una mica de sal i un lleuger toc de sucre.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Les clares es munten a part i s\u2019incorporen al final per donar aire a la preparaci\u00f3 i aconseguir una textura m\u00e9s esponjosa. Un cop feta la massa, es cou a la planxa, obtenint una base lleugera i tova que far\u00e0 la funci\u00f3 del bescuit tradicional dins de la sopa de reina.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Paral\u00b7lelament es prepara una crema inspirada en la crema pastissera, per\u00f2 en versi\u00f3 salada. Per donar-li m\u00e9s profunditat de gust, la base l\u00edquida es fa amb una barreja de llet i aigua de ceps, que aporta aroma de bosc i un punt intens que equilibra el conjunt. Per elaborar-la, se separen els rovells de les clares i es treballen fins que queden lleugerament emulsionats, per\u00f2 sense afegir-hi sucre, a difer\u00e8ncia de la recepta cl\u00e0ssica.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">A continuaci\u00f3 s\u2019hi incorpora mid\u00f3 de pan\u00eds i part del l\u00edquid calent, i es posa al foc fins que espesseix com una crema pastissera. Un cop cuita, es refreda r\u00e0pidament per mantenir una textura fina i estable. Quan la crema est\u00e0 freda, s\u2019hi afegeixen ceps pr\u00e8viament saltejats i picats, que reforcen el sabor i donen m\u00e9s personalitat al plat. La preparaci\u00f3 es col\u00b7loca dins d\u2019una m\u00e0niga pastissera per facilitar el muntatge posterior.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Per completar el conjunt, es prepara tamb\u00e9 una nata muntada amb un punt de sal, que aporta suavitat i substitueix la nata dol\u00e7a tradicional. Per recordar el rovell cremat que sovint acompanya aquest tipus de postres, s\u2019utilitza un rovell d\u2019ou curat amb salsa de soja, que dona color, intensitat i un toc sal\u00ed molt caracter\u00edstic.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Com a contrapunt, s\u2019hi afegeix guanciale lleugerament torrat amb el bufador, que aporta greix, aroma i textura cruixent. Tamb\u00e9 s\u2019incorpora una petita quantitat de bresca de mel de muntanya, que serveix per mantenir el record del m\u00f3n dol\u00e7 i crear contrast amb els sabors salats.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/8.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En el moment del muntatge, es col\u00b7loca primer el bescuit de patata al fons del plat. A sobre s\u2019hi disposa una capa de crema de ceps, seguida d\u2019una mica de nata muntada. Despr\u00e9s s\u2019hi afegeix un altre bescuit, que ajuda a donar volum al conjunt. Al centre es col\u00b7loca el rovell curat amb soja, que actua com a element principal de sabor. Es completa amb m\u00e9s nata, el guanciale torrat i un petit tros de bresca de mel, i finalment s\u2019hi afegeix un toc de salsa freda per aportar contrast de temperatura.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">El resultat \u00e9s una sopa de reina reinterpretada en clau salada, en qu\u00e8 es conserva l\u2019estructura del plat tradicional per\u00f2 amb sabors m\u00e9s intensos, textures variades i una presentaci\u00f3 pr\u00f2pia de la cuina actual.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-9.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-10.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42213","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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