{"id":1482,"date":"2011-05-08T07:28:50","date_gmt":"2011-05-08T07:28:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1482"},"modified":"2011-05-08T07:28:50","modified_gmt":"2011-05-08T07:28:50","slug":"griessuppe-mit-gemuseeinlage","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/griessuppe-mit-gemuseeinlage\/","title":{"rendered":"Grie\u00dfsuppe mit Gem\u00fcseeinlage"},"content":{"rendered":"

Zutaten:<\/b>
\n1Liter Knochenbr\u00fche
\n60 g Wurzelgem\u00fcse
\n60 g Grie\u00df
\n4 E\u00dfl\u00f6ffel Milch
\nKoriander (Muskat)
\nPetersilie<\/p>\n

\nZubereitung: <\/b>Den Grie\u00df unter st\u00e4ndigem R\u00fchren in die kochende Knochenbr\u00fche einstreuen. Das geputzte, feingeschnittene oder geraspelte Wurzelgem\u00fcse zusammen mit der Milch zugeben, nochmals durchkochen lassen und mit Koriander oder Muskat abschmecken. Kurz vor dem Servieren feingehackte Petersilie untermischen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1Liter Knochenbr\u00fche 60 g Wurzelgem\u00fcse 60 g Grie\u00df 4 E\u00dfl\u00f6ffel Milch Koriander (Muskat) Petersilie Zubereitung: Den Grie\u00df unter st\u00e4ndigem R\u00fchren in die kochende Knochenbr\u00fche einstreuen. Das geputzte, feingeschnittene oder geraspelte Wurzelgem\u00fcse zusammen mit der Milch zugeben, nochmals durchkochen lassen und mit Koriander oder Muskat abschmecken. Kurz vor dem Servieren feingehackte Petersilie untermischen.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[312],"class_list":["post-1482","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-gries","item-wrap"],"yoast_head":"\nGrie\u00dfsuppe mit Gem\u00fcseeinlage<\/title>\n<meta name=\"description\" content=\"- Grie\u00dfsuppe mit Gem\u00fcseeinlage\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/griessuppe-mit-gemuseeinlage\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grie\u00dfsuppe mit Gem\u00fcseeinlage\" \/>\n<meta property=\"og:description\" content=\"- Grie\u00dfsuppe mit Gem\u00fcseeinlage\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/griessuppe-mit-gemuseeinlage\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" 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Zubereitung: Den gewaschenen Kerbel von den Stielen befreien, zu einem Strau\u00df binden und in der Knochenbr\u00fche auskochen. Aus Sonja, feingehackten Zwiebeln und Mehl eine helle Schwitze\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1476,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/gebundene-karottensuppe\/","url_meta":{"origin":1482,"position":4},"title":"Gebundene Karottensuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 200 g M\u00f6hren 25 g Sonja 40 g Mehl (Type W 630) 1\/4 l Milch 25 g Zwiebeln Koriander (Muskat) Zubereitung: Aus Sonja und Mehl eine helle Schwitze bereiten, mit der Milch glattr\u00fchren und mit Knochenbr\u00fche zu einer s\u00e4migen Grundsuppe durchkochen. 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