{"id":1392,"date":"2011-05-04T16:49:58","date_gmt":"2011-05-04T16:49:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1392"},"modified":"2011-05-04T16:49:58","modified_gmt":"2011-05-04T16:49:58","slug":"brotsuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/brotsuppe\/","title":{"rendered":"Brotsuppe"},"content":{"rendered":"<p>Trockene Scheiben aus hellbraunem Brot werden in sehr kleine W\u00fcrfel geschnitten und in einer Knochenbr\u00fche oder Gem\u00fcsesuppe 8 bis 10 Minuten gekocht. Ein Eigelb pro Person wird mit je einem kleinen L\u00f6ffel frischer saurer Sahne verr\u00fchrt und die Suppe damit gebunden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trockene Scheiben aus hellbraunem Brot werden in sehr kleine W\u00fcrfel geschnitten und in einer Knochenbr\u00fche oder Gem\u00fcsesuppe 8 bis 10 Minuten gekocht. 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